Eggplant Spaghetti Sauce

This eggplant sauce is fantastic and healthy. I'm on a mission to like mushrooms so I've been keeping them in dishes where I would normally take it out. I left them in and I thought they were delicious. I'm happier for it. The eggplant gave this dish a meaty texture.  In mine I was heavier handed on the spices. I never measure them and I prefer it that way! I will definitely make this again. It was super easy.

Ingredients:

1 medium eggplant, peeled and chopped
1 onion, chopped
1 green pepper, chopped
1/2 lb fresh mushroom, sliced or diced
1 tsp basil
1 tsp oregano
1 tsp cumin
2 cloves of garlic, minced
1 tsp salt
1 quart can tomatoes (4 cups)
14 oz can tomato sauce

Directions:

• Saute eggplant, onion, green pepper, and mushrooms in a little water (1/4 cup) in a large pot.
• Add all the spices, canned tomatoes and tomato sauce. 
• Simmer for about 45 minutes. 
• Cook your favorite type of pasta, I used whole wheat spaghetti!

This is what it looks like in the pot:

Mmmmm:

Pumpkin Cake

This recipe is not very complete in the book direction wise, so follow along with my directions if you plan on attempting this recipe. When I made it, I lessened the oil, sugar, and eggs to make it a bit healthier. I also added nutmeg, ground ginger, and ground cloves. I use that combination (including cinnamon) for all of my pumpkin desserts. The cake was very dense. I am wondering if I had left the oil amount the same if it would have been fluffier. Either way, it was REALLY good! I love pumpkin desserts and this is perfect for fall, which is when I actually made it. I said in a prior blog that I have been cooking/baking, but just didn't have time for the blogging part.

Ingredients:

1 1/2 cups vegetable oil (I cut in half)

2 cups white sugar (I cut in half)

4 eggs (I cut in half)

2 cups pumpkin

3 cups flour

2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

Added: 1-2  tsp each nutmeg, ground cloves & ground ginger

Directions:

• Mix oil, sugar, egg and pumpkin in a large mixing bowl (Kitchen Aid)

• Add flour gradually.

• Add baking powder, baking soda, cinnamon, nutmeg, ginger, & cloves. 

• Mix until combined.

Peanut Butter Fudge

I remember fudge being around all the time at family parties, but I never ate it. I'm not a big fan of fudge because I like my chocolate to have stuff it in, like nuts or caramel. Plus I find the texture weird. The last day of my Literature for Young Adults class was a party! Woo Hoo! The week before I asked some of my classmates if they wanted me to make peanut butter fudge, and it was a resounding YES! Can't argue with enthusiasm. Of course I had used more powdered sugar than I had anticipated a few days prior when I was making 4 dozen red velvet cupcakes for the White Christmas party so I was 2 ounces short of powdered sugar. Running on EMPTY, I was being lazy and didn't go to the store for more so decided to just chance it. They tasted wonderful and I now LOVE peanut butter fudge. A few more ounces of powdered sugar would have made it firmer, but class didn't mind that they were a bit soft. I'm not sure if I have shared this prior, but I love baking when it includes melting ingredients on the stove! This was so easy to make, I have faith that anyone can do it. I will make this again for sure.

Ingredients:

2 sticks of butter (recipe says margarine but I don't believe in using margarine in baking)

1 cup peanut butter

1 lb powdered sugar

1 Tsp vanilla

Directions:

• Melt butter, peanut butter, and vanilla in a saucepan. DO NOT BOIL. Put on med/low heat.
• Remove from heat when the mixture is smooth. 
• Add powdered sugar.
• Mix until the mixture is smooth again. Don't want any lumps!
• Pour into a buttered or greased pan (fudge is sticky and if you want to get it out, then I suggest using some form of lubrication.) I used a 9x9 glass pan.
• Let it set to cool, then cut. I put it in the fridge for faster cooling.