This is low-calorie, right?

Hey, so if I used whole wheat penne in the Pumpkin Baked Ziti recipe from Veganomicon that makes it have, like, negative amounts of calories and fat, right? Right? Sigh, I guess not. It makes an ass-ton too, so I’ma need to freeze some of it. It kind of dirties a lot of dishes and takes a while, slightly less then 2 hours from start to face stuffing, but like the Butternut Squash Lasagna, it’s worth it. I even made the bread crumbs for it from a bread I tossed in my bread machine at the end of last week.

Pretty in the pan. 

pumpkin baked ziti

All messed up on my plate.

pumpkin baked ziti on a plate 

Pumpkin Cinnamon Rolls, Take 2

Back in November, I tried making the Pumpkin Cinnamon Rolls from Don’t Eat Off the Sidewalk #2 and while they tasted great, they didn’t rise properly. So I gave them another shot. And they came out perfectly. I was even 1/4 cup short of pumpkin, but just added a splash more of soy milk when the dough seemed too dry. I think last time I used a packet of yeast. This time I just used the bread machine yeast I keep in the fridge. Also, to make sure it indeed had a warm place to rise, I turned on the oven for a minute to 200 degrees F, then turned it back off and put the dough in there. I left the door open until it felt to be a good warm rather than hot temperature and left it in there to do it’s thing. So one of those things, or both, resulted in kick ass cinnamon rolls.pumpkin cinnamon rolls 

Pumpkin Chocolate Chip Muffins

With the cake finally gone, it was time to move on to the next food project. I had some pumpkin puree in the freezer so how about some pumpkin chocolate chip muffins? I used this recipe but instead of the whole wheat flour used unbleached white flour. Why pretend these are going to be healthy, right? Anyway, they’re yummy!

pumpkin chocolate chip muffins