Tuesday, November 5, 2013

White Bean Pumpkin Chili

I know this is primarily a dessert blog but I had to share these recipes. Fall is my favorite season and this chili with cornbread made for an awesome fall lunch. I adjusted the chili recipe by cooking it over the stove instead of in a crock pot. It is chili so I let it simmer for about two hours after bringing all the ingredients to a boil. I was concerned the white northern beans may get too soft in the crock pot. I'm sure it is not an issue and is just my anxiety...I'm a baker and not the best with cooking.

Crock Pot Turkey White Bean Pumpkin ChiliGina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)


  • cooking spray (I used my Misto)
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans (I prefer Goya) rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste
  • low fat sour cream for topping (optional)


Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.

Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving. Enjoy!



1 cup all-purpose flour
1 cup polenta
2 tablespoons sugar
2 1/2 teaspoons baking powder 
3/4 teaspoon salt
2 eggs
1 cup buttermilk
About 1/4 cup cooled melted butter or margarine


  1. 1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
  2. 2. Scrape batter into a buttered 8-inch square pan and spread level.
  3. 3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
                       Happy Fall!!!

Raspberry and Cream Swirled Pumpkin Muffins

I love raspberries and pumpkins. For the past few weeks raspberries have been on sale at Publix which is strange because it is November and I'm in full on pumpkin mode. So when I saw this recipe on the Picky Palate blog I knew I had to give it a try.

It seems like an odd pairing but it actually tastes delicious. Just trust me on this one. I love raspberries so much that I used a whole pint instead of following the recipe and using a half of a cup.

Raspberry and Cream Swirled Pumpkin Muffins

Prep time: 15 min | Cook time: 30 min | Total time: 45 min


  • 3/4 cup plain Greek 2% yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Raspberry Cream Cheese
    • 4 ounces softened cream cheese
    • 2 tablespoons granulated sugar
    • 1/2 cup Driscoll’s raspberries, rinsed and dried
    1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
    2. In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter.
    3. To prepare raspberry cream cheese, beat softened cream cheese with sugar until well combined. Stir and smash raspberries into cream until combined and berries broken down. Place 1 teaspoon raspberry cream on top of filled cups. Take a toothpick or skewer and swirl cream throughout batter. Bake for 28-33 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.
    Makes 18 Servings

    UGA cupcakes


    I am a huge University of Georgia fan and an alumna. Some of you know we played our biggest rival over the weekend, the University of Florida. For a while now I have wanted to make super Gs from candy molds and I located a mold on Amazon. It is called a fan pan!!! Some what challenging to get chocolate in the small spaces but it was worth it.


    I baked chocolate cupcakes and iced them with cream cheese frosting. The red and black frosting is glitter gel by Wilton.

    They tasted amazing and the best part is Georgia beat Florida, 23-20. That is three years in a row now and we knocked Florida out of their chance of going to the SEC Championship game.

    You can't have a football party without chicken wings. The wings at American Deli are amazing. The right is lemon pepper and honey BBQ is on the left. Of course they look fabulous in the chip and dip I painted myself!
                          GO DAWGS!!!