No Bake Pumpkin Pie- sorta

I was victorious yesterday.

While dining with a friend who has been proving herself to be a very adventurous eater. We were eating japanese. Me, sashimi. Her, Salmon Teriyaki. I decided that since I have gained her trust in the food department that I would test her a little. While talking about my first sushi experience (where i spilled an entire bowl of miso soup in my crotch) I nonchalantly offered her a slice of salmon sashimi. My heart nearly stopped when she said “Okay” and even more so when she didnt even hesitate putting the slab of raw fish in her mouth. I watched nervously as she chewed the lightly dipped in soy and wasabi salmon and her eyes widen and her head slowly nod. “Whoa! Thats totally not what i was expecting!” and finally closed with “I think i like sushi”. I fed her a few more slices of raw fish to make sure and I am proud to say I have a new sushi friend!

Dont you love when that happens??

I came home from work having had a big lunch. Not really hungry. But still wanting something light for dinner.

I sautéed some garlic in a little bit of olive oil and tossed in some fresh spinach. I cooked it for about 10 mins on medium heat. It was so garlicky and fragrant.

When it was done, I drained it slightly and sprinkled it with parmesan cheese.

And had it with a leftover slice of pizza. Twas perfect!

But i still wanted something sweet. So i made some pumpkin “pie”

Ingredients

8 oz fat free cool whip

8 oz lite cream cheese

2 cups pureed pumpkin puree

1/4 cup stevia

2 tsp vanilla

2 T pumpkin pie spice

1 graham cracker crust

i combined the cool whip, cream cheese, pumpkin, stevia, vanilla, and pumpkin pie spice in my mixer and mixed on low for 2 minutes, scraping down the bowl and tasting to make sure it was sweet enough.

Make sure its well incorporated… and im happy to share with you some action shots!!! yay!

Pour the pumpkin batter into the pie crust.

Smooth it out. Tap the pan to get rid of air bubbles.

Admire it. Cover and place in the fridge for about an hour. It doesnt solidify but is more like a pudding texture. I think if you were to freeze this, it would be awesome.

I sliced it an hour later with the help of Bunz and Patty..

And we all indulged. We had a riot saying Cool Whip over and over again like Stewie from family guy…

“Who wants more pie?”

“Can I have mine with a dollop of COOL WHIP?”

Dont forget to enter the Crackers and Cheese contest!!!

Veggie Tofu Soup

Blech.

Happy Friday.

This is probably the best snow storm NY has ever had… all 5 inches of it. The change of weather is definitely getting the best of my sinuses. As I sit here in my bedroom with the lowest light setting possible, i am contemplating donning sunglasses or just going back to bed to wait for the imitrex to take effect.

Migraines suck. As do sinus headaches.

When i feel this way, i want one thing and one thing only: SOUP. Its the end of the week so groceries on hand are scarce. I had a block of tofu in the fridge and some random veggies… and tofu-veggie soup was born.

Ingredients: 1 lb of tofu, 1 carrot (sliced or diced), 2 cups of sliced mushrooms, 3 scallions, 8 cups chicken stock, pepper, salt, red pepper flakes.

My make shift tofu press: two plates, a large pot, and a 2 lb bottle of corn syrup. I let it sit on the counter to drain for about an hour. To keep the tofu’s texture, sort of, i decided to bake it.

I diced the tofu into one inch cubes, sprayed it with a tsp of olive oil and baked at 350* for 20 minutes. I love the way tofu looks and tastes (texturally) when its baked.

Next, i heated 8 cups of low sodium chicken stock and added a package of sliced mushrooms, 3 scallions (chopped), and sliced carrots. When the veggies started to get tender, i added the tofu, some chinese chili powder, and garlic.

I poured it into a bowl and added a few spoons of leftover white rice. I guess its a pantry soup…since its made with whatever was available.

Thats the beauty of soups- so versatile.

Before i go back to bed wanted to share this awesome photo i took two nights ago while walking to Penn Station:

Spooky eh?

…and then sometime this week, i had a moment of weakness. I DESPERATELY waddnted pumpkin pie. I dont know why. But I did. I kept looking in my fridge willing something to satisfy my craving when i was staring at the can of whipped cream that someone brought over on New Years eve… and thought about Paula Deen.

I have a point i promise.

Right before Christmas, on one of Paula’s holiday episodes she made a pumpkin chiffon that had whipped cream and pumpkin puree.. so i went with it.

Desperate times call for desperate measures.

1 cup of whipped cream, 1 cup of pumpkin puree, 2 splendas, and 1 tablespoon of pumpkin pie spice.

I stirred ferociously and had a pumpkin dessert that quieted the screaming pumpkin pie desire.

And probably a much better option than actual pumpkin pie.

Have a great weekend everyone!

Martha’s Pumpkin Spice Cupcakes with Honey Cream cheese Frosting

Tis that time again folks.

That time when Megan comes to Mo’s House and we make something delicious. With the holidays among us, Meg wanted to make something semi seasonal. She mentioned pumpkin and I went in search of a recipe that was new to me and not too difficult to make Meg, my novice but eager baker, try with confidence.

Martha Stewart had a winner: Pumpkin Spice cake with Honey Cream Cheese Frosting.

We decided to make cupcakes tho… so the baking time is a little different. but we still have a winner here…

Ingredients

1 stick of butter, softened

2 large eggs

1 1/2 cups sugar

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon pumpkin-pie spice

1 can pumpkin puree

Preheat the oven to 350.

Megan mixed the butter, sugar and eggs on low for 2 minutes. She then slowly poured in the flour, baking powder, and pumpkin spice. Once all the dry ingredients were fully mixed, she folded in the pumpkin puree.

Using an ice cream scoop I supervised Meg as she scooped batter 2/3 way into a lined cupcake pan. She placed them in the center rack of the oven and baked for 20 minutes.

Remove cupcakes when the top of the cupcake springs back when touched, or when tooth pick inserted comes out clean. If they are still not cooked, time them for an additional 5 minutes.

While the cupcakes are cooking, Prepare the honey cream cheese frosting by combining: 1 stick of softened butter, 1 block of cream cheese, 1/4 cup honey and 3 tsp vanilla. (Meg likes her frosting sweeter than Mo)

I decided that Meg was going to learn how to use a pastry bag and pipe the frosting onto her beautiful cupcakes.

she did a fantastic job for a first timer, no?

And because I cant leave well enough alone, I followed her with a gentle yet strategic sprinkle of edible pearls…cuz they’re pretty and i have a lot leftover from my birthday.

And as soon as they were ready for consumption…

I dug in.!

While Meg and I were bakin cupcakes, Fed Ex dropped off this awesome parcel from Hickory Farms courtesy of the Foodbuzz Tastemaker Program! I was lucky to have an idea of what to expect when i Tried some of their products at a mall in Delaware.

This is a great little party platter and I brought it to moms house when my family came to visit. It made hosting easy to just put the box out with a few cheese knives.

Personally, I dont love it… but my family was happy and When I dont have to slave over the stove I am happy.

xoxoxox

Mo Diva

Dreaming of Dinner ALL Day

Last Night Mickey and I decided to take a long walk. We didn’t really have an agenda per se but I ended up on Mari’s block and surprised her. I brought her a small pressie and got to hang out at the casa de namastemari. Had a great time with her and can’t wait to drop in on her again soon. (Mari, consider this your warning lol)
Looking forward to the weekend… I have some much needed sleep to catch up on!

For Brekkie, I enjoyed this lovely lovely chobani. Something was missing. It was fine on its own but it needed a lil something more. As noted yesterday about how much i disliked my yogurt in my oats, i decided to add a heaping spoon of PB. I have not been able to satisfy my peanut butter cravings… must be because i am running out of the stuff. I LOOOOVED PB in the yogurt. Not pictured cuz i hoovered it. It reminded me of the peanut butter soft serve at the Lite Choice!

Lunch time I had my usual avocado and hummus sammy on Ezekial Bread. I switched up my hummus from Red Pepper to Spinach Artichoke. I think i found my new crack. I really really enjoyed the spinach artichoke flavored Hummus and thought it went better with the avocados. I also had a cup of progresso light beef stew. Probably didnt need the soup. I was really stuffed. But it was cold in the office so it warmed me up a bit.

I was dreaming of my dinner ALL day.

Zucchini fries. I love zucchini. When I slice them into fries, i stirfry them till they are crisp tender- oh so good! Anyone ever try roasting this bad boy??? let me know!

Skirt Steak. I scored an amazing deal on skirt steak… can you beleive the pic above was sold as ONE piece of steak??? MADNESS! I managed to get 4 servings out of that monster!

Paired it with one of Tu-Lu’s jalapeno cheddar corn muffins! Awesome dinner!
For dessert i wanted something cakey…

and now that i have chocolate protein powder in my possession I decided to try the Protein Cake that all the bloggers are lovin these days. I dont know who started it but i have seen it on Naomi’s blog, Mari’s blog, and Julie’s blog… etc etc.

To make protein cake you need : 1 tbsp of canned pumpkin or applesauce, 1 scoop of protein powder, 1 egg white, 1/4 tsp baking powder, 1 splenda.
Stir it up. And microwave for one minute.
When its done top with peanut butter or jam… or whatever you want.

Verdict: not bad for 100-something calories… and really filling. Will def make again!

Any big plans for the weekend?

Any Ideas on how to use my TUB of protein powder?

Ode to the PUMPKIN..oh yeah and GO YANKS!

I love FALL!
I also LOVE the YANKEES! Sorry Phillies Fans- the Yanks took it in SIX baby! Yeah! I am tired from watching the game. But this win brings back memories from when I was a Junior at Edward R. Murrow High School during the SUBWAY series… I cut school (GASP) and had front row seats to the most historic tickertape parade in Baseball! I stood in the cold for my yankees and this year I am walking distance from the parade… Might just sneak out at lunch time to cheer for my boys!
Its been a while since I posted pics of Mickey Girl. She stood up watching the game with me too so she was a wee bit tired.
Every morning when i wake up, Mickey jumps in my bed while I go brush the teeth and what not. She behaves quite humanly when she takes MY PILLOW and uses it as HER PILLOW with blankets and all.. I tend to leave her like that until its time for her walk where she bolts out of bed and waits by the door…
I couldn’t resist taking a photo. *Click*

She heard me… oh well..*click*….

Wide awake now and probably a little annoyed about the lady with the FLASH at 7 am. But i said “Walk?” and light lightning she bolted outta bed.

As I was walking her, I thought about my photos stored in the camera. Fall is fabulous, I can’t say it enough but pumpkin has got to be the STAR of fall. Its everywhere! Drinks. Pastries, pastas, soups, sauces, etc etc. I have begun a small project of my own…once I get my hands on some pumpkin butter…

but for now. some pumpkin porn.

Starbucks. Pumpkin Scone. Pumpkin latte.

The scone was moist and cakey- delicious to wash down with something hot… like coffee MMMM. I have soem vanilla pumpkin pie coffee at home that I cannnot wait to brew! And the pumpkin latte from starbucks… its okay. Not as Pumpkinny as I like but maybe because i paired it with a pumpkin scone??? the latte was a little on the bland side but I think a dash of cinnamon sugar would wake this baby right up.

Pumpkin Ale. My darling Henry has left on a business trip and will be gone for a while – *lip quivers* i will be so lonely… who will i cook for now??? (local gals- this is your chance!) But Henry came over with some Pumpkin Ale because for his last night I was in the mood to cuddle with him, drink a beer and watch the game (although he hates baseball). It was kind of nice being able to teach SOMEONE the basics- everyone is always teaching me! The beer was delicious. Waaay in the back of my sip I could taste a bit of spicy pumpkin pie…i loved this baby! DEELISH.

I made a few days ago some light, fluffy and super moist pumpkin bread. Feast your eyes on recipe here.

and Finally….

The Pumpkin MUFFIN! This one is from Dunkin Donuts. I love their pumpkin muffins! moist. sweet. and duh- pumpkinny. However, I am no longer going to DD’s. My roomie suffered a SERIOUS burn from them and in my opinion…until they make it right with HER- it aint gonna be right with me!

Feel Better Dara- We’ll get those F*ckers!!!!

Adding a poll to todays post:

Typically I will post about FOOD… if an opportunity came about for me to review a Feminine Product… would it grosss you out that its on a FOOD BLOG or would you be interested in anything i reviewed???

Just asking…

When Co-Workers Start to Read your Blog

…they get hungry…
and demanding. In a nice way though. For about three weeks my co-worker Karen has been dying to come over for some girl time in the kitchen. I FINALLY came through and invited her over after work.
Karen is one of my closest friends at the office. A real confidant. A real buddy. She is a wife and mommy and when the hubby says “I’ll take the baby tonight” she calls Mo. She has lost a tremendous amount of weight after giving birth to her baby girl and shes done a great job at keeping the weight off. When she asked if I cooked healthy I was honest. Sometimes. And when she asked if I could teach her how to cook I said Definitely.
I might not be the fittest chick in the bunch but I know how to lighten up stuff. So I prepared a dinner for her and showed her how to make it.
First.
Does anyone like the Cheddar Bay Biscuits from Red Lobster?
OMG who doesn’t?
Most people I know go to Red Lobster just for the biscuits because the food isn’t as good as the garlicky cheesey biscuits. Did you know you can make these at home and save yourself a trip to the overrated chain?
yes you can!

I cheat. I use bisquick. But find an easy to follow recipe for drop biscuits and add extra sharp cheddar cheese to your dough. Bake according to directions and when it comes out, brush the biscuits with melted butter and sprinkle with garlic and parsley.
To lighten this up, I used Reduced Fat Bisquick, Fat free Sharp Cheddar Cheese, spray butter, powdered garlic and parsley. Same taste… but the texture is a bit more dry in the light versions.

Karens one request was shrimp. Its low fat and high in protein. I can oblige with shrimp. And since I was showing her how to cook simple things i figured i would give her a crash course in pesto. Pesto, which was very intimidating a long time ago is probably the most versatile sauce that any beginner in italian cuisine can master. Pesto and Shrimp- HOLY COW!
I purchased ingredients for Spinach Pesto. Let’s be honest, sometimes a bunch of basil and pine nuts can be expensive but spinach and walnuts are always reasonably priced. We took 2 cups of fresh spinach, 1/2 cup of toasted walnuts, 3 garlic cloves, 1/2 cup of olive oil, 1/4 cup parm cheese, salt and pepper, and pulsed it in the food processor until…

pasty. A lil secret that might appall some people is that I hate the though of 1 whole cup of oil in a sauce- so i thin mine out using… water. GULP. I know! Its terrible. But the flavor is still there… and it still sticks to the pasta- its just lower in fat. (Karen, was impressed- not appalled)

While she seasoned HER pesto, I started the shrimp. I got the pan really hot so the shrimp would cook quickly. I cooked them maybe 1 minute per side. Overcooked shrimp sucks!!

Oh… while Karen was makin her pesto i whipped up some whole wheat angel hair.

Close up shot.

Beauty shot.

Oh, and a gift for the hostess. Why thank you Karen! This went divinely with dinner!

Karen really enjoyed dinner, as did I. It was very simple to make yet tasted fancy…karens words- not mine! LOL.

When clean up was done I told Karen I had a dessert to show her too. PUMPKIN Bread.

Mickey decided that Karen did enough cooking and needed some cuddle time. I let Mickey keep Karen company while I made dessert.

Yellow cake mix. 14 oz of puree pumpkin. 1/4 cup of maple syrup. 1 egg white. 1 heaping tbsp of pumpkin pie spice. Mix it all with a blender. Pour into a greased cake pan and bake at 350 for 30 minutes or until toothpick comes out clean.

Fluffy. Moist. Fragrant and delicious.

If I could have you over for dinner…What would you like?

It’s All your FAULT Smart Ones!

I love Mexican Food (revision: i love ALL food) and the problem with loving food so much is that it loves your body back by hugging it in places like the gut and hips and never lets go!
So… I found this Smart Ones with Chicken Enchiladas! I love enchiladas- recently made some for my mommy that were gobbled up! I figured I would give this frozen entre a shot for lunch.

I love the sante fe rice and beans entre and really really had high hopes… It smelled intoxicating and everyone was craving mexican food… Can’t lie- it was fragrant in the most fantastic way.

HOWEVER! there was a BIG problem.

Huge!

Not kidding. I went to take a bite and noticed my enchilada was a bit on the “flimsy” side. I investigated.

OH THE HORROR! its not even CHUNK Chicken. Its chicken Puree! GAG! What good is food if there is no texture?!?! the smells were spot on. The flavor totally destroyed because of mushy texture.

Hi lunch, meet trash.

I was in no mood to skip lunch or deny my Mexican cravings. I just so happened to be reading Midtown Lunch and found an entry for a downtown Mexican Food… it was like the foodie Gods felt bad for me and gave me a sign:

1- i work dowtown

2- this place got great reviews

3- i wanted good mexican food.

I placed an order and 30 mins later (after the delivery guy got lost)

This was on my desk. This aromatic ginormous thing was sitting on my desk and calling me to dive in.

This is all Smart Ones’ fault for making a shitty Mexican Entree. After first bite, I needed a moment of silence to fully enjoy what was going on in my mouth. Spicy, perfectly assembled, tasty as hell burrito.

I called my mother afterwards and even she knew about this place. Obviously, I can’t eat this as often as I would like but Tajin really made my day when they saved my craving and restored my faith in quick Mexican Food… I might attempt to recreate this. *MIGHT*

Last week, Carol came to NY on business with some of her students. As is tradition, Carol and co. always kidnap me and I take them to my fave places. This year was no different from the last. As has become the tradition, Carol suggested going to Tu Casa, a yummy lil peruvian spot up the block from my house and Crumbs, a bakeshop that makes MAMMOTH cupcakes in a wide variety of flavors.
My battery flaked out on dinner , so no pics, but we all ate well! As the norm, Carol and I ate Arroz Moro y pernil con tostones y salsa verde al lado. fan freaking tastic. Rice was cooked perfectly and roast pork was juicy and garlicky.

I always gain weight when carol comes to visit ! LOL

At crumbs, we decided to try some new stuff!

Carol and I split the Twinkie Cupcake… oh my heaven. Moist yellow cake surrounded by a lightly sweet cream that did have a cupcake-y slash twinkie taste. it was topped with cake crumbs. Really enjoyed this!

And since it was a spur the moment thing, I picked up some Cupcakes (new and old) to share with Henritos who was stuck at work (boo!)

Also, we had an argument that day and I have come to find that Cupcakes are the best way to say sorry! LOL.

argument? what argument? MMM Cupcakes!

The one right in your face is a new flavor: Chocolate raspberry curl. It sounds great! It seems decadent but this is not one you can sit down and eat in one sitting. It reminds me of the chocolate covered jellies I used to buy in the bodegas in Brooklyn (memories!) but after a few bites I needed to put this baby down. Too rich!

To the left of the raspberry curl is a tried and true favorite. CAPUCCINO. This cupcake is a coffee lovers world. Its not too sweet but has a rich caramelly coffee smell with some chocolate cake to balance out the richness leaving this cupcake to be the perfectly balanced ball of YUM.

To the LEft of the Capuccino is a seasonal cupcake. PUMPKIN. the innards reminded me of carrot cake. Very cinnamonny- nutmeg-y with walnut and raisin chunks. I mean, you cant go wrong with Pumpkin EVER! Great holiday favorite. I recommend getting one before it goes away till next year!

Lastly, a favorite among most. RED VELVET. My very first experience with Red Velvet came from this cupcake. Moist. Sweet. deep red. RED VELVET. So good! henry gave me a bite and then said he couldnt share anymore… Babe, I understand- its that good!

I ordered a coffee to sip while I drooled and photographed. Carol took this pic. CHEESE!

and Cheers to yoU! SLURP!

Have a great weekend!

Special French Toast

I woke up rather abruptly this morning. I was under the covers, surrounded by pillows and a fluffy pooh bear but it was particularly icy in my bedroom. I remember before going to bed last night that I was blogging with a hoodie and some glovens on because we still had No HEAT and I washed dishes with COLD water. Brr. Yeah sometime in the middle of the night the heat stopped. So I decided instead of being lazy, I would get up and do my Leslie Sansone’s Walk Away The Pounds DVD to warm my body up. It worked. And I really. Needed. A. Shower. So I walk over to the bathroom and turned on the shower. The water was BROWN last night so I skipped last nights shower hoping this mornings would be good to go. It wasn’t brown but there was no sign of FIRE in the water. It was ICY! I just worked out! I needed a shower! I took deep breaths and took a “Bird Bath”; essentially i just washed certain parts of my body and prayed not to get frost bite in my special places… I didn’t even attempt to wash my hair fearing frozen locks of hair two days in a row! So I put it in a sorry ass pony tail and went to work. My coworkers saw the hair and threw their travel sized toiletries my way and I washed my hair in the sink at work. At least one part of me is really clean.

Onto todays Business.

I prep better for the next day after I have eaten dinner, however, last nights errands kept me out till 8. I was starving when I got home so I helped myself to some cereal and prepped while I ate.

Special K with Chocolate Flakes is my WEAKNESS. When mom goes to Delaware she buys me about 5 or 6 boxes at a time (because its like $2.50 a box!)
I used my big bowl (that’s often found in the ROOMMATES room – Yes Peter, YOUR Room with MY bowl! j k)

Someone gave this to me with the hope I would drink COFFEE out of it… Yah Right, this sucka holds 5 cups of liquid. Are you friggin kiddin me?

While Munching away I started breakfast. While at work I was killing time and read Missy’s blog from Day 1 of her entries. I got some ideas and even re-vamped my shopping list for this week!
I decided that I was going to make French Toast and use Baked Apples as my topping.

How to: Core and Peel and Apple (i left the skin on mine) and slice into small pieces. Sprinkle with cinnamon, brown sugar (i used splenda brown sugar) and some spray butter. I microwaved it for 3 minutes and 30 seconds. This gave the apartment an Apple Pie smell!!!

French Toast time!
I wanted French toast but I wanted to fancy it up a bit. So instead of milk and an egg I used Fat Free French Vanilla Coffee Creamer and an egg white.

I dredged 3 slices of bread in the egg white creamer mix
and placed the slices on a nonstick pan over medium.

Then I sprinkled one side of the bread with Pumpkin Pie Spice.
Give ‘em a flip.

One spritz of this butter is 5 calories. I gave it a spritz and needed to test out my new recipe.
Success!!! It went REALLY well with the baked apples! Missy thanks for the inspiration!
Lunch was inspired by Kathy from KathEats. She always makes the most amazing meals and sometimes they are from the simplest of ingredients. Reading her blog keeps me focused on the notion that as long as you eat right, you will eat well!

I took some of the crumbles from the Meatloaf project yeseterday and topped them onto some leafy romaine lettuce. I added a dollop of Roasted Red Pepper Hummus, a few carrot sticks and some italian green beans. Its kind of a Junk Salad. And for dressing.. oh, you’re gonna love this… SALSA! with a sprinkling of pepper jack cheese. (i considered the Salsa con Queso leftover from Superbowl Sunday but the fat content is super high! and whats the point of salad if its LOADED with Fat?)
Mexican Meatloaf became Mexican Junk Salad LOL.

No Idea what Im having for dinner. None what so ever!

Food at Work

Happy Christmas Eve!

As previously posted, I baked some pumpkin bread for the co-workers. I snagged a piece before it was gobbled up… rightfully so- there were nothing but crumbs left after an hour!

The bread was light, fluffy, moist, and Delicious! It went very well with my triple grande skinny cinnamon dolce latte.

Someone brought in Bagels ans Bialys and I might have had half a bagel with scallion cream cheese… I might. But since there is no picture – it doesn’t count.

Lunch!

Arroz Blanco con frijoles y chuleta con salsa picante.

White rice with black beans a grilled pork chop. You might be thinking “Hmmm, this looks a lot like what she ate yesterday”. And you know what? You’re right! (Boo-ya!) But today I have the green sauce which makes this dish taste better than ever! And on that note, sauce or no sauce – its good enough to eat two days in a row! SO there.

Stay tuned for Christmas Eve Extravaganza at the MoDiva Household!

Oh and below is my cutie pie, Geramiah, Rose’s son. Geramiah is modeling the fireman rain coat and boots Auntie MoDiva bought him for Christmas. Hes Happy its Raining Today.

Pumpkin Bread for the Weight Conscious

Merry Christmas Eve Ya’ll!
As my contribution to my officemates for this holiday, I decided to make my very delicious and waistline friendly pumpkin bread.
Its very simple and all you need is the following:

1 box of yellow cake mix
1 15 oz can of pure pumpkin
1 tbsp of pumpkin pie spice
1 tbsp maple syrup
1 egg white
1 tsp cinnamon

use a nonstick brownie pan. Preheat oven to 325. (if using glass bakeware, preheat to 350)
Dump can of pumpkin into a big mixing bowl.

add syrup, egg white, and spices.

Using an electric mixer, mix in a little of the cake mix at a time. The consistency should be semi- doughy and velvety.

Once all the cake mix is fully incorporated into the pureed pumpkin pour into the brownie pan and level out. Bake for 35 – 45 mins or until toothpick comes out clean.