Doesn't even need frosting.

Easiest Chocolate Cake Ever

I’m not kidding. A 2 ingredient cake. And it doesn’t have to be chocolate – works great with white/vanilla cakes too!

Let me rephrase: Easiest, BEST Chocolate Cake Ever.

If you need a last minute Thanksgiving dessert, this is it!

Ingredients:

2 Ingredients

2 Ingredients

  • 1 box of cake mix
  • 1 can of pumpkin (not pumpkin pie mix – just pumpkin puree)

That’s it.

Mix for 2-3 minutes on medium.

Mix for 2-3 minutes on medium.

Mix the cake mix and pumpkin on medium for 2-3 minutes until a thick batter forms.

Scoop batter into a cake pan. I used a 9×5″ loaf pan. The original recipe used an 11×7″ pan, and I’ve heard of lots of variations (including cupcakes). You’ll have to tweak the baking times based on your pan size, but otherwise, have at it!

Bake at 350F.

Bake at 350F.

Bake at 350F. The original recipe (in a flat cake pan) called for 28 minutes of bake time. I tested mine (in the loaf pan) at 28 minutes, and it wasn’t done yet. A toothpick stuck into the center was still coming out gooey. So I added 5 minutes and rechecked – and ended up baking it for 15 minutes more (a total of 43 minutes). So, keep an eye on it depending on your pan size.

It's done!

It's done!

Mine came out perfect!

Best Cake Ever, Cooling

Best Cake Ever, Cooling

Moist and dense, kind of like brownies. So good, it doesn’t even need frosting! (There’s an apple cider glaze recipe at Big Red Kitchen, but I just used powdered sugar).

Doesn't even need frosting.

Doesn't even need frosting.

Subsequent slices have been eaten with black cherry jam spread over the top. Mmmmmmmm. So good.

Tonight’s piece might have to be warmed with gooey peanut butter on top.

For those who dislike pumpkin, let me say that at least with chocolate cake mix, it doesn’t taste pumpkin-y at all. It tastes like the best chocolate cake I’ve ever had!

Whether you’re eating cake or not, here’s to a happy Thanksgiving!

Oh yeah.

Pumpkin Chickpea Fritters

It’s like a drug. I’m back on the pumpkin.

I stumbled across this recipe for Pumpkin Chickpea Fritters over on Happy Healthy Life and literally jumped up, ran to the kitchen, and made them. Nevermind that I’d already eaten dinner. (Snacks!!)

Oh yeah.

Oh yeah.

How do you resist such a thing? I’ll tell you how. You don’t.

These came together very quickly, and I’m a big fan of recipes that involve the potato masher. You can find the full recipe here. Basically, mash the chickpeas and pumpkin together, fold in some spices and stuff, coat in bread crumbs, and fry ’em up!

Into the frying pan!

Into the frying pan!

You should definitely leave more space around your fritters than I did. Flipping was a challenge.

Flipped!

Flipped!

But I managed!

I made a couple modifications to the original recipe. First up, I was out of hemp seeds, so I used a combo of ground flaxseeds and chia seeds instead. Next, I used 2 Tbsp of cornmeal instead of flour to help with binding. (It just sounded yummier!). Lastly, I fried them in a couple tablespoons of peanut oil instead of safflower oil. I love how peanut oil smells! Definitely didn’t need a half cup – but mine were more pan-fried than deep-fried.

Pumpkin Chickpea Fritters

Pumpkin Chickpea Fritters

Super delicious! I ended up with 9 fritters – I figure, 2 meals worth. I definitely wish I had doubled the recipe! These could be baked instead of fried, if you’re into that. I usually go the baking route, but I was feeling frisky. Definitely worth it.

12 Pumpkin Quinoa Muffins

Pumpkin Quinoa Muffins

Bring it on, fall! I’m going pumpkin-crazy!

12 Pumpkin Quinoa Muffins

12 Pumpkin Quinoa Muffins

It’s Vegan MoFo Day 2, and today I made some yummy, protein-packed vegan Pumpkin Quinoa Muffins. Dense, super-moist, pumpkin-y but not too sweet – I’m going to have a hard time eating just one at a time!

I went for crunchy in this batch and added pumpkin seeds, but I could totally see some golden raisins in their place. Nom.

Pumpkin Quinoa Muffin

Pumpkin Quinoa Muffin

Muffins are so easy to make – mix the wet, mix the dry, combine, and bake!

Pumpkin Quinoa Muffin - The Inside

Pumpkin Quinoa Muffin - The Inside

[recipe-show recipe=pumpkin-quinoa-muffins]

Killer Squash Apple Soup

Killer Pumpkins! Inspired by Killer Pumpkins!

Killer pumpkins? What?

OK… so the reference won’t make sense unless you’ve spent the day chasing killer pumpkins around in Ultima Online (which I’m about to go do more of). But you don’t have to play UO to enjoy some killer (pumpkin) soup!

October is my favorite month. Hoodie weather sets in. Hockey season begins. Halloween is awesome. And of course, there’s that little day called My Birthday. But maybe the most wonderful thing about October is the abundance of squash! That, and Vegan MoFo.

Vegan MoFo (the Vegan Month of Food) is a month-long celebration of vegan eats. I didn’t get my butt signed up in time to make the “offical” Vegan MoFo list, but I’m going to blog along anyway. The ultimate goal is to blog about vegan food 5 days a week throughout October.

Without further ado…

I scored some super-sweet local red delicious apples this week. With chilly weather ushering in the new month, I was in the mood for some SOUP! Isa’s got a great recipe for Butternut Apple Soup in her Appetite for Reduction cookbook, but all I had on hand was an acorn squash and some organic canned pumpkin. What the heck, right? Let’s rock this thing!

So after chasing around killer pumpkins all day, I took a stab at a Killer Squash Apple Soup.

Killer Squash Apple Soup

Killer Squash Apple Soup

This, my friends, is not your typical bowl of soup. It won’t be content to sit alongside a sandwich. No, this soup wants to be The Next Big Thing. The Star of the Show. This soup is not messing around.

It’s seductively sweet, and just when you start to fall head over heels, it gives you a nice little kick to remind you who’s boss.

There’s a good bit of rosemary beating around the bush, playing tag with the apples. The red pepper flakes, though, keep this soup from being a kiddie game. This is Big League soup.

I toasted some crusty bread and slathered it with Earth Balance and went to town dipping into this Killer Soup. It was divine.

And now, back to killing the killer pumpkins.