I was so inspired by our night at Lulu’s house that I embraced my inner domestic goddess, made my house a Halloween sanctuary and whipped up some culinary delights for Mary and Napper. Baby Ever is still on the sauce so he didn’t get to sample my creations, but he did enjoy a swim in my bath tub before passing out… It is exhausting to be a lion cub and a skeleton in one day!
Lulu Power’s Healthy Egg White & Veggie Pasta
Garlic, Onions, Mushrooms, Zucchini, Tomatoes, Parmesan Cheese, Egg Whites, Brown Rice or Quinoa Pasta
*Sautee chopped onions and garlic (you can also add shallots if you are so inclined)
*Add in chopped mushrooms, zucchini and tomatoes
* Whisk together egg whites (I used 6 egg whites), with grated Parmesan cheese)
* Once pasta is cooked and drained, mix in egg whites & Parmesan, the heat form the pasta will cook the egg whites and make it a cream-like sauce
*Mix in sautéed vegetables
***So easy, quick delicious and good for you!
Pumpkin-Butterscoth-White Chocolate Chip Cookies
I added my own twist to a recipe I found on Spoonful.com – the white chocolate chips! They ended up being a crowd pleaser and a truly awesome autumn indulgence, especially served with a little pumpkin and vanilla ice cream!
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter or 1 stick, softened
- 1 1/2 cup sugar
- 1 cup pumpkin puree
- 1 extra large egg
- 1 teaspoon vanilla extract
- ½ cup butterscotch chips
- ½ cup white chocolate chips
- Preheat oven to 350 degrees.
- Sift together dry ingredients into a bowl. In a large mixing bowl, cream together butter and sugar until light and fluffy. Stir in pumpkin, egg and vanilla. Add dry ingredients to wet and mix to combine. Stir in butterscotch chips.
- Drop by rounded tablespoons onto greased cookie sheets. Bake for 18 minutes, or until firm on the edges. Remove to a rack to cool completely. Yields 3 dozen cookies.