Birthday Cupcakes for my Dad

I made a cupcake celebration for my dad's 70th birthday.  I'm hoping the cups will help all of us with portion control.  I also used a Weight Watchers recipe I've posted about before, using pumpkin added to a box mix. but trying some adjustments this time for density.  The decors on top are Martha Stewart.  My dad likes poinsettias, so they always make me think of him.  I was kicking off my holiday season early, since I'm not sure I'll make it home for Christmas this year. 

Weight Watchers Chocolate Cupcakes

1 box dry chocolate cake mix
15 oz can plain pumpkin
3/4 cup water
1 egg
1 cup chocolate chips

Fill cupcake liners 3/4 full with batter and bake according to cake mix package directions.  This mix may take a little longer to bake so test with a cake tester or toothpick.  Ice with German Chocolate frosting.  Embellish with decorations.

Food Bloggers Los Angeles' Give Thanks

The FBLA had their Thanksgiving monthly meeting today.  One of the best reasons I appreciate this group is its' generous nature.  Always welcoming and open, he members share their ideas freely, whether it's knowledge of computers or recipes being sought.  While some are professional bloggers specializing in original recipes, there are also new bloggers testing the waters.  And the tidbits of learning come from all sides.

The week prior to the FBLA meeting, a friend of mine with a traditional 9-to-6 job sent a recipe for Pumpkin Mushroom Lasagne that she wanted to try, but didn't have time to make.  I was happy to bake for us, and she kindly agreed to buy the ingredients.  I'm so glad she suggested it!  I've found a new favorite lasagne, and it screams of fall, with notes of pumpkin and sage.  Try it; you won't be disappointed.

Pumpkin Lasagna

 

Reprinted from Taste of Home

Prep: 25 min. Bake: 55 min. + standing 

Ingredients
1/2 pound sliced fresh mushrooms 
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil

1 can (15 ounces) solid-pack pumpkin 
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese 
3/4 cup shredded Parmesan cheese 

Directions
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings. 

Nutrition Facts: 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.