Marshmallow Mondays

Pumpkin Part II
11.05.12, 7:26 AM
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Now that we are well into the Fall season, we haven’t had as many nice days to play outside.  For Lily and I, that means a lot of laundry and a lot of time in the kitchen.  My little girl loves to help me bake, so we’ve been experimenting with more new pumpkin recipes. I had quite a few emails after my 29 oz of Pumpkin post a few weeks ago, so here is part two!

Recipes can be found by clicking on the recipe name or photo.

Pumpkin Magic Bars

These are at the top of my list for a reason.  Super easy and fun to make, I challenge you to eat just one of these at a time.  I LOVED the shredded apple mixed in because it added just the right amount of sweetness as well as some really great texture.  These would be a nice addition to your Thanksgiving dessert table because they’re different, but still offer that classic pumpkin pie flavor.  I did leave out the coconut because I’m not the biggest fan, but it would look really pretty sprinkled on top and add even more texture.

Pumpkin Spice Chocolate Chip Cookies

Four words:  The. Perfect. Fall. Cookie. And, they’re low-fat!  These are so easy to make, don’t have a lot of complicated ingredients, and you don’t have to feel extremely guilty about eating them.  I was pleasantly surprised at how flavorful and soft they were.  I don’t like my cookies flat, which sometimes can happen with the wrong recipe.  These will not disappoint you!  They puffed up so nicely in the oven and didn’t flatten out when they cooled.  Definitely my favorite choice if I’m in a cookie mood right now.

Pumpkin Cream Cheese

I needed to use up some leftover pumpkin, and when I realized I had some low-fat cream cheese in the refrigerator, I quickly googled “Pumpkin Cream Cheese.”  There were a ton of results, but I ended up choosing this recipe because it called for exactly the amount of pumpkin that I had leftover.  I really enjoyed it on either a whole wheat bagel or on a honey whole wheat English muffin.  Definitely would make it again.

Pumpkin Whoopie Pies

Who doesn’t love a good whoopie pie?  They remind me of summertime Tuesday visit to Root’s Market in PA.  I always managed to come home with everybody’s favorite flavor whoopie pie from the Amish.  I really like this pumkin whoopie pie recipe because the method of piping the batter through a plastic bag worked really well for me and made it easier to ensure that all of the pie halves were the same size. I did use a different recipe for the filling, which included cream cheese, marshmallow cream, cool whip and cinnamon, for no other reason than personal preference.

Pumpkin Walnut Overnight Oats

Lily and I have been eating this for breakfast quite often lately.  It’s so quick and easy to prepare before I go to bed at night, and even easier to warm up in the microwave in the morning.  We really like ours with vanilla almond milk, but plain milk would work just as well.  With all of the running I’ve been doing lately, this is the perfect breakfast to make when I come home from a 5am run in 35-40 degree weather.  Warms the belly, and re-energizes me!

Well, that’ll do it for the pumpkin recipes!  Since we began Christmas shopping yesterday, pumpkin days are over until next fall.  Now it’s on to Christmas cookies and peppermint mocha flavored creamer.


29 oz of Pumpkin
08.27.12, 8:32 AM
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If you love all things pumpkin-flavored, then this post is for you.

With school back in session and the weather feeling a little more fall-like, I pulled a 29-ounce can of pumpkin from our pantry and decided to see how many recipes I could get out of it.

Here are the results.  Recipes can be found by clicking on the recipe name or photo.

Baked Pumpkin Spice Donut Holes (or “dough-dough’s” as Lily called them).

These were gone after about two days.  They were extremely easy to make, and were especially tasty just out of the oven.  I will say that they should be eaten within a day or two.  Since they’re dipped in the melted butter, they get kind of a wet coating if not eaten.

Baked Pumpkin Oatmeal

Lily and I like to eat these oatmeal squares for breakfast.  Topped with a little brown sugar and dried cranberries, and they’re perfect with my morning coffee.  I still have some in the freezer, which only take overnight to defrost in the refrigerator, so they’re ready for breakfast the next day.  Just pop them in the microwave for a few seconds and top with brown sugar and cranberries.  WARNING:  These are by no means sweet.  You definitely need the brown sugar.

Pumpkin Granola

I’ve always wanted to try to make my own granola, and it is surprisingly much easier than I thought.  I tossed the end result with a few dried cranberries and ate it over top of plain nonfat yogurt or honey greek yogurt.  You could also add some almonds or other type of dried fruit.

Turkey White Bean Pumpkin Chili

I had my doubts about my family liking this one, but that doubt was quickly erased when Rydan and Ryan both went for seconds.  The pumpkin flavor is definitely not as noticeable in this recipe as the other three, but it gives the chili a really nice orange fall color, and combined with the other flavors, it just tasted really good.  Top it with your favorite shredded cheese and enjoy!  Leftovers were even better.  Lily ate them for lunch three days in a row.

Recipe Feature
02.20.12, 8:17 AM
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I’ve been trying out a few new recipes lately, and thought I’d share this particular one with all of my readers.  It was extremely simple to make, includes easy-to-find and inexpensive ingredients (cost per serving is only $1.21!), and was enjoyed by everyone in our house.  I prepared it in a matter of minutes on a Friday night and popped it in the oven on Saturday morning.

For the recipe, simply click on the link below, or on the photo itself.

Overnight Peaches & Cream French Toast

Above is actually the one that I made.  It turned out just like the picture!)

The only thing I would change about the recipe, is that I would cut the amount of eggs and milk in half.  It seemed like a lot to me, and a few pieces of french toast in the center of the pan were slightly sloggy.  I also used one percent milk instead of whole milk.


I Heart Pumpkin

One of my favorite things about Fall is all of the pumpkin-inspired treats.  This is the girl who puts pumpkin spice creamer in her pumpkin spice coffee.  It breaks my heart when the Fall season is over and the stores are no longer stocked with pumpkin spice creamer.  Needless to say, I’ve been stocking up any chance I get.  I’m also trying to brainwash my family into thinking that pumpkin is the greatest flavor ever.  My husband isn’t quite convinced that my coffee/creamer combo is the greatest thing in the world, but I have baked quite a few pumpkin recipes lately that have been a huge hit in our house.

Pumpkin Waffles

These were so easy and quick to make.  We actually had them for dinner one night, and everyone was pleasantly surprised at how good they were.  Rydan ate two and then said “I think I need to fit one more in my belly because they are just soooo good.”  Lily couldn’t get enough of them either, and Daddy said they were fantastic.  The recipe makes about 12 four-inch waffles, so I was able to freeze a few for an easy future breakfast.




2 1/2 Cups All Purpose Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
2 Cups Milk (I used rice milk)
1 Cup Canned Pumpkin Puree
6 Tbsp Butter, melted


1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup.

Pumpkin Doughnuts

I baked these one afternoon while Ryan was at a football game, Lily was napping, and Rydan was watching a movie.  I still had a half can of pumpkin puree in the refrigerator, leftover from making waffles a few days earlier (that’s right… you only need 1 fifteen ounce can of pumpkin to make BOTH recipes).  These doughnuts were equally as easy and quick as the waffles.  What I love about these recipes is that I didn’t have to run to the store for any ingredients.  Absolutely every ingredient listed, I already had in my kitchen. 


2 Cups All Purpose Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Pumpkin Pie Spice
1/4 Cup Unsalted Butter, softened
1/2 Cup Brown Sugar
1 Large Egg
1/2 Cup Canned Pumpkin Puree
1/3 Cup Milk

Cinnamon Icing:

1/2 Cup Powdered Sugar
1/4 Tsp Ground Cinnamon
1 Tbsp Milk


1. Preheat oven to 375 F.
2. Combine the first 5 ingredients in a bowl and set aside.
3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
4. Add the egg, the pumpkin puree and milk.
5. Add the flour mixture and mix until just combined.
6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
7. Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes and allow to cool.
8. To make the icing, place all of the ingredients in a bowl and whisk to combine.
9. Drizzle icing over each doughnut and serve.

Pumpkin Pie Bars

Similar to the frozen bars, these are also a nice change up from the usual Thanksgiving desserts.  They offer a slightly different flavor due to the cream cheese, but what’s a better combo than pumpkin and cream cheese?


1-1/3 cups flour
3/4 cup  granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup  cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup  chopped PLANTERS Pecans (optional)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3   eggs
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice


1.  Heat oven to 350°F.

2.  Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

3.  Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

4.  Stir in oats and nuts.

5.  Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

6.  Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

7.  Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

If you have a favorite pumpkin recipe, I’d love to try it!  Feel free to email me at  Happy Pumpkin Baking!

Fall Flavor
09.05.11, 12:37 PM
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Marshmallow Mondays is picnicking today, and we hope you are too! 

We are off to Hegins to visit Pap Wiest, where we’ll surely be greeted with a box of diapers for Lily and a sweet treat (or two, maybe even three) for Rydan.  After that, it’s off to see Nana and Pap Buff and the rest of the gang for a picnic dinner. 

In celebration of Labor Day and the approaching Fall season, we thought we’d share our picnic dessert recipe… Banana Spice Frosted Cake.


  • 1 pkg. spice cake mix
  • 2 large bananas, mashed
  • 1 c. Miracle Whip Dressing
  • 3 eggs
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 c. butter, softened
  • 2 Tbsp. milk
  • 1 tsp. vanilla
  • 1 pkg. (16 oz.) powdered sugar (about 4 c.)

PREHEAT oven to 350 degrees.  Grease 13×9 inch baking pan.  Set aside.  Beat cake mix, bananas, dressing and eggs in large bowl with electric mixer on medium speed until blended.  Pour into prepared pan.

BAKE 32-35 minutes or until wooden toothpic inserted in center comes out clean.  Cool completely in pan on wire rack.

BEAT cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.  Gradually add sugar, beating after each addition until well blended.  Spread over cooled cake.  Cut and serve.  Store any leftovers in refrigerator.  Makes 2 dozen or 24 servings.

Christmas = Cookies
12.13.10, 5:23 AM
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It’s cookie time!

One thing I do every year just before Christmas is bake cookies.  It’s not because I really enjoy eating them either.  In fact, my sweet tooth resides more on the side of tiramisu and cheesecake.  I bake cookies because I really do like to bake, but mainly because of all the memories I have from my childhood baking with my mom, my aunt and my two cousins.  We’d spend an entire day in the kitchen baking dozens and dozens of everyone’s favorite Christmas cookie while listening to Alvin and the Chipmunks Christmas music.  My mom and my aunt let us measure out the ingredients, lick the beaters and place our favorite colored sprinkles onto the sugar cookies.  Then one of my cousins would do something dumb and my aunt would chase him around the table with the spatula. 

Those days of baking are some of the best memories of Christmas I have from when I was kid.  There was something extra special, extra fun and extra memorable about spending that time with my mom, as well as with my aunt and my cousins.  We looked forward to it every year, and it just never got old.  Even as I got older and moved on to college and eventually moved into my first apartment, baking cookies was something I always found time to do, even if I did it alone.  And now with a family of my own, it gives me a huge sense of satisfaction to know that I’m carrying on a childhood tradition.

Now it’s Rydan who is asking me “Bridgie, can I dump the flour into the bowl?”  “Bridgie, can I help you stir that?”  and of course he never forgets to remind me… “Bridgie, I’m the taste-tester, so tell me when the cookies are ready to taste.”  I won’t lie, there are certainly times when his excitement can test my patience, but all it takes is thinking about myself at 6 years old and remembering how badly I wanted to help my mom, and how much fun it was to be a part of the cookie-baking process. 

Something so simple as dumping ingredients into a bowl is such an intriguing and rewarding act for a child.  It takes only seconds to pick up the measuring cup or tablespoon and dump the contents.  For an adult, it’s really not that big of a deal.  However, it seems that every child is absolutely thrilled and so very eager to be “the dumper.”  Why do I mention this?  I guess it’s because as I was watching Rydan watch me bake yesterday, I realized that as parents, we all have something in common with our kids.  We eventually grow out of that “dumping” excitement, but if we take the time to recall that same excitement from our own childhood days, it makes the whole experience of being a parent that much more gratifying.

Though my mom and I don’t spend a whole lot of time in the kitchen together anymore, we still share a little something when it comes to Christmas cookies.  Every year she gives me the same round tin with the Christmas trees on the side and asks me to fill it with  Butterscotch Almond Cookies.  Had it not been for all of those days of baking with her when I was little, I never would have learned to bake cookies, let alone give her a special batch of her own each Christmas.  Time will tell if Rydan or Lily will one day prepare a special batch for me!


Don’t forget about the special holiday gift for our readers!  We are giving away 20% off coupons valid at Barefoot Books through 12/31/10.  This giveaway will last the entire month of December.  There’s nothing to purchase or sign up for; all you have to do is Contact Bridgit and ask for for your coupon!  Upon receiving your request, she will email a 20% off coupon code to you.  If you’re shopping for Christmas, be sure to place your order by Dec. 15th to ensure that it arrives in time!

MM Is Turning 1!
10.11.10, 7:26 AM
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Happy Birthday Marshmallow Mondays! 
This week marks an exciting milestone for Marshmallow Mondays.  With 52 posts and 115 comments, I am so proud of the success I’ve had over the past year with this blog.  I have received such positive feedback from all of the readers and cannot thank you enough for supporting the work I’ve put into Marshmallow Mondays each week.  I love that so many of you look forward to reading my posts every Monday and taking a peek into my world.  Knowing that I have such devoted fans allows me to continue to do what I love, which is writing about the people I love.  Now with two marshmallows in our household, I am looking forward to sharing lots of new adventures and stories with all of you over the next year.  To mark Marshmallow Mondays’ first birthday, I’ve added new Photos and updated Who Are The Marshmallows, so be sure to check out those sections.  Rydan and Lily give me so much inspiration every day to use my creative side, while reminding me that life is filled with priceless little moments and special big moments that create a lifetime of memories.  
In honor of Marshmallow Mondays’ first birthday, we baked some Hot-Cocoa Marshmallow Cupcakes.  Rydan was extremely anxious for these cupcakes to cool so that he could decorate and taste them (after all he is THE taste-tester).  With chocolate smeared from one side of his mouth to the other, it’s safe to say that these chocolately treats come highly recommended by Rydan.  From our recipe book to yours, here’s the recipe:
1 package (2-layer size) devil’s food cake mix
2 cups miniature marshmallows
4 squares BAKER’s semi-sweet chocolate
1/4 cup milk
1 tub (8 oz.) COOL WHIP topping, thawed
Unsweetened cocoa powder
Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.

Meanwhile, cook 1 cup marshmallows, chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.

 Whisk COOL WHIP into marshmallow mixture; spread onto cupcakes. Top with remaining marshmallows and cocoa powder. Keep refrigerated.









As I bring this 53rd post to a close, I’ve come to realize that this blog is serving as a family journal that Ryan and I can look back at fondly and one day share with our little ones. Thanks to those 115 comments, we can also share the love and support that the readers have shown towards our family.  Thank you, everyone!

One last important note for another special someone celebrating a birthday today:  Enjoy your day, Pap Chris!  We love you.

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