Tag Archives: pumpkin

Yoga On Demand

This morning started off with some high levels of frustration (continued from last night).  I am in the process of trying to migrate this blog over to wordpress.org (the full on hosted blogging platform), after I purchased my domain nam (.com) and chose a hosting server.  Does this sound like a complete nonsense to you? Me too! I feel like I’m literally trying to communicate in a different language.  It’s such a weird feeling, I always knew I was relatively computer-slow but now I know I am computer illiterate!

Computer issues are just so incredibly frustrating!


To try to ease some frustration (and since it’s still raining outside) I decided a little morning yoga might do the trick! Yoga is probably the only thing that I don’t have on DVD, so I turned to my old friend ‘on demand’ to search for a good yoga workout.

If you haven’t tried out ‘on demand’ for working out, I highly recommend it! Anything you’re looking for, you can find.  They even have quickie 10 minute workouts for specific body areas. Give it a try!

I decided on a 40 minute ‘yoga for all’ workout, and it did the trick! I definitely felt more relaxed, generally calm and well and truly streeettcchhed after the 40 minute cycle.  Success!


Today I was feeling eggy! I opted for a fried egg sandwich with muenster cheese and a little spread of strawberry jam.  I first saw the pairing of eggs and strawberry jam over at peanut butter fingers and thought “that’s crazy…and I like it!”.  And believe you me, it works! A little sweet, a little salty, a little melty, delicious!

Egg Sandwich!

I served it up on a toasted whole grain english muffin.  The cheese was melty, and the egg was runny…just the way I like it!

Runny delish!

I topped it off with half of one of my Pumpkin Muffins.  A good way to start my Saturday, even if someone was very obviously making eyes at my muffin!

Sneaky Annie!

Our plans for today are a little up in the air due to the craptastic weather, so I think we’ll be playing it by ear.

I hope you all have some great Saturday plans!!

If you have any experience moving a wordpress.com blog to wordpress.org, or with asmallorange.com feel free to help a girl out! 



‘Perfect for Fall’ Pumpkin Muffins!

With the drizzly, dreary weather outside, I got the urge to bake.  And bake I did!

I popped on the ‘Rockin’ Holidays’ Pandora station (getting a liiitttlllee ahead of myself!) and got to work in the kitchen.  There’s just something about playing Christmas music that makes baking even more fun!

Muffins were on the agenda today and after looking through what I have in the cabinets, I came up with these ‘Perfect for Fall’ Pumpkin Muffins!

Muffin Delish!

I gathered my ingredients up and was ready to go.

Ready to Bake!

I started by mixing together all the dry ingredients in a medium mixing bowl.

Dry Ingredients

The ‘wet’ ingredients were combined in my trusty kitchen aid, and then the dry ingredients were slowly added.


All mixed up!

The delicious additions (chopped walnuts and choc chips) were then folded into the mix.

The goodies…

Into a sprayed muffin tin went the mix, and baked for 23 minutes.  Yep, 23! How’s that for precise?!

And I ended up with these little beauties…

‘Perfect for Fall’ Pumpkin Muffins

And they were GOOD!

So, here’s the scoop…

‘Perfect for Fall’ Pumpkin Muffins – Yield 10 muffins

What You Need;

1C All Purpose Flour

1C Oats (I used old-fashioned)

1/2 C Packed Brown Sugar (I used light brown sugar)

1tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1 1/4 C Canned Pumpkin

1 Egg

1 Tbs Canola Oil

1/4 C Chopped Walnuts

1/4 C Choc Chips (I used semi-sweet)

What You Do;

Pre-heat oven to 375F/ 190C

Spray a muffin tin with non-stick spray or use individual muffin liners.

Mix dry ingredients (without walnuts and choc chips) in a medium mixing bowl until combined

In an electric mixer, combine the pumpkin, egg and oil.

Slowly add the dry ingredients to the wet, stirring slowly until well combined.

Fold in the walnuts and choc chips.

Spoon mixture into muffin tin (I filled 10 muffin spots).

Bake for 20-24 minutes or until a skewer inserted comes out clean and muffin springs back when touched.

Allow to cool for as long as you can on a wire rack before devouring! I didn’t last long!

Most importantly, enjoy!

Pumpkin Yum!

These made for a perfect mid-morning snack and are pretty darn healthy to boot! Bonus!