Today Mommy & Me Mondays started back at the Arboretum after the summer break (and all of the pumpkins are out!) so we met my friend Carolyn and her little guy, Caden, there for a playdate. Jack and Caden are about 7 months apart and play really well together… they were playing catch and chasing each other all over the place. OH, and they both wanted to get their faces painted.

I took Jack up to the face painter and he tells the man that he wants, “Blue.”

“Oh okay, I can do a really cool blue shark!”

I don’t want a shark.

“Well, what DO you want?”


A butterfly.

So there you go. A big, blue butterfly face tattoo. Caden got the shark.

(I should also mention that Jack saw a little girl running around in a tutu and told me, “I want to wear THAT!”)

What wasn’t so awesome was coming out to my car and finding the battery totally dead in the Arboretum parking lot. And it was HOT outside, Isla was hungry and the trunk locked itself with my stroller inside. Luckily I called my dad and he (and eventually my mom AND Brian) showed up to rescue us.

Soooo yesterday I got the urge to back, and after trolling through Pinterest I settled on this one: 2 Ingredient Pumpkin Brownies.

Here’s how you make them (it’s really complicated):

Pour brownie mix in a bowl.

Add a can of pumpkin.



THAT’S IT. Oh, I also added a tsp of pumpkin pie spice.

They taste different than regular brownies but I don’t think they scream “PUMPKIN!!!!” (and if they do, it’s probably more from the pumpkin pie spices). The texture is really dense, and I think they taste better chilled.

Give it a try and see what you think. Even if you don’t like them, you’re only out about 2 minutes of prep time. And because of the lack of oil and eggs, and the addition of pumpkin of course, they’re a lot healthier than regular brownies. I keep sneaking into the kitchen and cutting bites.

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