{Originally published on Chaos In The Kitchen}

I love french toast. Our family has always made french toast for special breakfasts, more so than pancakes, eggs, or waffles. I have always enjoyed making it for the kids when they were little but now that we are so busy in the mornings before school we don’t have it very often. A great weekend recipe is a huge batch of french toast, with all the extras sliced into sticks and stashed in the freezer for the grab and go convenience of school mornings.

I made these with some indulgent challah bread but any Texas Toast or thick cut sliced bread will work. The nice thing is you can buy the ”priced to sell” stale bread since you will be soaking it in egg and frying it anyway.

{Originally posted on Fit Bottomed Girls}

The Fit Bottomed Girls are all about enjoying all that life has to offer, and sometimes life offers dessert. And the FBGs love us some dessert—and not just the fat-free type. Unfortunately, over consumption of mouth-watering desserts can get in the way of maintaining a fit bottom, and most of them aren’t exactly easy to make anyway. Have you ever actually tried making a Martha Stewart dessert? I did it once in college, and after a whole day in the kitchen, while staring at a smug photo of Martha with her perfectly frosted lemon cake, I began to feel inadequate in all areas of my life. (If I can’t get this dang cake’s icing smooth, how will I ever find a job, let alone start a solid career?!)

The FBGs are here to help (and hopefully save you from any of the above-mentioned self esteem snafus). We have a recipe that is so easy even the baking-impaired can succeed. And I personally guarantee its deliciousness. The muffins may not win in a taste test with Martha’s desserts, but you can make them in less than 30 minutes and maintain your sanity.

For the Punk-in Muffins (”punk-in” has a double meaning here, acting both as slang for “pumpkin” and as a verb: punk-ing desserts Ashton-Kutcher style), you take a regular box of spice cake mix and mix it with only a 15-oz. can of pumpkin. If you can find a reduced-sugar spice cake mix you get bonus points.

Two important points to remember:

1. Only mix the cake mix and the can of pumpkin together. Do not—and I repeat do not—add eggs, water, oil, etc. The batter will be thick, but it’s right. Girl Scout’s honor.
2. Do not use a can of pumpkin-pie filling. Get the plain, pureed, boring regular can of pumpkin.

Mix the two ingredients together well, and spoon batter equally into 12 regular muffin tins lined with paper or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Eat and enjoy guilt-free. Each big muffin has about 180 calories, 2 grams of fiber, 2 grams of protein and 4 grams of fat, and is filled multiple grams of pumpkiny spicy goodness.

And if you’re feeling extra adventurous, try the same base recipe with different flavors of cake mix. Lemon cake mix creates a fun, summery orange sherbet flavor, and any type of chocolate cake mix is delicious. You really can’t taste the pumpkin with the chocolate, and it’s super fudgy and moist. I made these last weekend during an intense chocolate craving. You can see the deliciousness!