Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes November 29, 2012

Jamie says: I finally got around to baking the pumpkin muffin mix that “The Great Pumpkin” brought me for Halloween. Better late than never. I was committed to being in my apartment complex for four hours while I anxiously awaited my IKEA delivery, so I figured it was the perfect time to do some baking.

Date Sugar 'n' Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes

I changed the recipe on the package by adding apple sauce and chocolate chips and making my own cream cheese spread.

Gotta love the festive baking cups

Gotta love the festive baking cups

The spread was a little tough to smear, but complemented the cupcake perfectly with its varying textures and sweetness.

Picture-perfect pumpkin

Picture-perfect pumpkin

My sister got a batch of the mix, too. Thanks to a heads-up I got about her muffins being a little dry, I was able to doctor up the recipe, resulting muffins that were so moist I’m taking the authority to call them cupcakes!

Whether you call it a cupcake or a muffin, it's delish!

Whether you call it a cupcake or a muffin, it’s delish!

Chocolate Chip Pumpkin Cupcakes


  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup fat free (skim) milk
  • 8 oz bag pumpkin muffin mix (Flamingo Farmers Market- Davie, FL;
  • 1/4 cup apple sauce
  • 1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. In a medium mixing bowl, beat egg with a fork. Add canola oil, fat free milk, pumpkin muffin mix, and apple sauce. Stir to mix well. Fold in chocolate chips.
  2. Place 8 baking cups in muffin tins or spray 8 cups of muffin tin pan with no-stick cooking spray. Use a spoon to divide batter into baking cups or muffin tins. Bake for 23 minutes or until done.

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread


  • 4 oz reduced fat cream cheese spread (four 1 oz Weight Watchers individual cups)
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp date sugar (Chatfield’s)
  • 1 Tbsp raisins


  1. In a small/medium sized mixing bowl, add cream cheese, cinnamon, and date sugar. Blend until combined. Stir in raisins. 
  2. Spread on cupcakes. Enjoy!

Servings: 8

  • Nutrition note: Choose a reduced fat cream cheese to cut back on calories and saturated fat. Apple sauce adds moisture without adding additional fat.

Pumpkin Tofu Shake November 28, 2012

Jamie says: Yes, I know that the major stores have moved on from Halloween and Thanksgiving and have all of their Christmas decorations on display. But technically it is still November, so I figured I could get away with posting another pumpkin recipe or two. Plus, I just put away the last of my Halloween/fall decorations- even though I got my Christmas tree (might I add it’s my first one) this weekend. I couldn’t resist sharing this awesome Pumpkin Tofu Shake recipe, too.

Pumpkin Tofu Shake

It was my first time using silken tofu and it won’t be my last- I was pleasantly surprised. The shake was creamy like ice cream and had a wonderful autumn taste.

Wicked good!

So dig in and celebrate the end of fall by making your own Pumpkin Tofu Shake with that half-opened can of pumpkin in your fridge.

Feastive and tasty

Pumpkin Tofu Shake


  • 1/4 block semi-frozen silken tofu (Nasoya organic)
  • 1/3 cup canned 100% pure pumpkin
  • 1 Tbsp packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/3 cup fat free milk
  • 2 ice cubes


  1.  Add ingredients to a blender. Blend until smooth. Serve immediately or freeze to make more creamy.

Servings: 1


Pumpkin Crunch Pancakes November 23, 2012

Jamie says: Happy Leftovers Day! Leftovers Day is an official holiday in my family, almost as important as the nationally-recognized Thanksgiving. Today we do the “no-frills” approach- everyone reunites at Granny’s house after their day’s adventure, the turkey is served straight out of the Tupperware, the jar of mayo comes out of the fridge, paper plates are the servingware of choice, and everyone eats when they’re hungry. That’s what makes it fun. It’s really quite a special day.

If you have leftover pumpkin seeds or leftover canned pumpkin, you might be asking yourself what to do with these seasonal foods before the holiday is over. Just remember, the holiday isn’t over yet. Today is Leftovers Day!

Pumpkin Crunch Pancakes

The ingredients…

The ingredient line-up…

Cooking to perfection on my pan from Grandma…

Pumpkin pancakes + pumpkin seeds = pumpkin delight

A pumpkin-perfect breakfast for Kathryn and me. (I was so happy she could visit me a few weeks ago to share this breakfast.)

A harvest breakfast for two

Pumpkin Crunch Pancakes


  • 1 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
  • 1/2 cup water
  • 1/2 cup 100% pure pumpkin
  • dash ground cinnamon
  • dash ground cloves
  • dash ground nutmeg
  • dash sea salt
  • 1/4 cup toasted pumpkin seeds
  • 2 tsp buttery spread (Smart Balance)
  • 2 Tbsp real maple syrup
  • no stick cooking spray


  1. In a small bowl, use a fork to combine pancake mix, water, pumpkin, cinnamon, cloves, nutmeg, and sea salt. Pre-heat a large saute’ pan on medium heat.
  2. Coat pan with no stick cooking spray and pour 1/2 of pancake batter onto pan to make two pancakes. Top with toasted pumpkin seeds. Cook until bubbles stop forming and bottom of pancake is golden brown, about 1 minute. Flip to cook other side and cook until golden brown, about 1 minute. Place on a serving plate. Repeat once more using remaining batter and pumpkin seeds.
  3. Serve pancakes on two plates. Spread buttery spread on top of pancakes and drizzle with maple syrup. Enjoy!

Serves: 2

  • Nutrition note: These pancakes are healthy and delicious. What makes them so healthy? They’re made with whole grain mix, vitamin A-rich pumpkin, magnesium-filled seeds, cinnamon with antioxidant power, and a cholesterol-friendly spread.

Rye with Salted Honey Cottage Cheese, Banana Slices, & Blueberries November 6, 2012

Jamie says: In mid-bite of my delicious Rye with Salted Honey Cottage Cheese, Banana Slices, & Blueberries open-faced sandwich, I thought, “man, why didn’t I take a picture of this first!” This happens from time to time. I’ll make something really quick and think that it’s not going to be something worth writing about, I’ll dig in and have a few bites, and then think, I wish I had taken a photograph- this really is “blog-worthy!” So this time, I gave in mid-bite. I thought the bite-marks added character,kind of like a scar or battle wound…

Rye with Salted Honey Cottage Cheese, Banana Slices, & Blueberries

It really was quite simple and can be made in minutes.

The key ingredients- revealed

This sweet and salty treat was so good it was almost like dessert!

Sweet and salty perfection

Rye with Salted Honey Cottage Cheese, Banana Slices, & Blueberries


  • 2 slices rye bread (Vine’s Eastside Rye- from Gainesville’s Downtown Farmers’ Market- took some frozen with me)
  • 4 oz cottage cheese (Breakstone’s 2% with Live and Active Cultures)
  • 1 Tbsp honey
  • dash fine sea salt
  • 1  ripe, medium banana
  • 1/8 cup blueberries


  1. Toast bread in the toaster until lightly crispy.
  2. With a knife, spread cottage cheese on both slices of toast. Drizzle honey and sprinkle sea salt on top.
  3. Slice banana. Place on top of cottage cheese. Intersperse blueberries. Enjoy!
  • Nutrition note: Like to use a lot of butter or spread? Try cottage cheese instead! It’s creamy and delicious. Plus, it’s lower in calories and fat, high in protein, and is a good source of calcium. You can make a thick layer guilt-free!

Stuffed Pepper with Rosemary Ground Turkey Breast and Mixed Grains November 2, 2012

Jamie says: I moved and can’t wait to start my new job with Publix on Monday!

I feel like I haven’t cooked in forever (between vacationing, traveling, and enjoying dinners at home with my family). Here’s my first dinner in my new apartment:

Stuffed Pepper with Rosemary Ground Turkey Breast and Mixed Grains

It was a memorable first meal. I enjoyed the varying colors, flavors, and textures.

Food is art

Oh, and I LOVE my new kitchen! Lots of space to make wonderful foods, like this dinner!

Dip in the tzatziki sauce (yogurt dip) for smooth creamy deliciousness

Stuffed Pepper with Rosemary Ground Turkey Breast and Mixed Grains

  • 1/3 cup rice blend- light brown rice with whole wheat pearl couscous, brown flaxseed, and black lentils (Texmati, Rice Select: Royal Blend with Flaxseed)
  • 1/3 cup water
  • 1 bell pepper
  • 2 Tbsp extra virgin olive oil, divided
  • 1/2 slice onion
  • 1/4 lb ground turkey breast
  • 1/8 tsp rosemary
  • 1/8 tsp oregano
  • dash garlic salt
  • dash freshly ground pepper
  • 1 piece roasted red pepper (Mancini)
  • 1/2 oz fresh mozzarella cheese (Sorrento)
  • 1 cup fresh spinach
  • 1/4 cup cucumber garlic tzatziki sauce (Green Mountain Farms)


  1. Preheat oven to 350°F.
  2. In a medium pot, add rice blend and water. Bring to a boil. Stir, reduce heat to a simmer (medium-low), cover, and cook for about 15 minutes or until water is absorbed.
  3. Cut bell pepper in half. Scoop out seeds. Drizzle both sides with 1 Tbsp extra virgin olive oil. Place in a baking dish. Cook for 25 minutes. Place on a plate, cut-side up.
  4. Chop onion. Add 2 tsp extra virgin olive oil to a saute pan on medium heat. Add chopped onion and cook for about 2 minutes, stirring frequently. Add ground meat, rosemary, oregano, garlic salt, freshly ground pepper, and red pepper flakes. Use a spatula to combine and crumble meat. Cook for about 6 minutes or until meat is cooked throughout.
  5. Chop roasted red pepper. Grate cheese. Add chopped red pepper, grated cheese, and fresh spinach to rice. Stir until spinach is wilted. Add ground turkey and 1 tsp extra virgin olive oil to rice. Stir.
  6. Scoop turkey-rice mixture into cooked bell pepper halves on plate. Serve tzatziki sauce on the side for dipping. Enjoy!

Serves: 1

  • Nutrition note: Choose ground turkey breast for even less saturated fat than ground turkey.