Happy Monday everyone!
How was your weekend? After being away for most of the beginning of the month, I felt as though this past weekend marked my first real fall weekend at home. I spent most of it with friends and family which felt great considering I haven’t seen a whole lot of either of them lately.
Friday night, I had a very special date with my favorite little munchkin. We’ve both been craving ice cream like it’s no ones business so I decided to take action and plan a trip to Sweet Frog with my nephew.
This kid loves fro-yo more than anyone I know. He obviously gets this from me.
As soon as we pulled up to Sweet Frog, Weston began screaming, “Ice cream, ice cream!” I couldn’t help but to join him in his excitement. It’s been ages since I’ve had fro-yo and I’ve been dying to try the Pumpkin Pie flavor.
Weston even allowed me to sample his favorite creation, chocolate with marshmallows. The boy just discovered his deep infatuation for marshmallows and has asked for them every day since. What a smart kid!
We were both sufficiently satisfied.
After fro-yo, I did what any sensible woman would do on a date, I took him shopping.
Another thing he gets from me, his love for shoes. Weston insisted on carrying every single pair of pink shoes. Thankfully, I convinced him to put them all back in exchange for a toy truck or else I’m pretty sure his daddy would have had a small problem.
My Friday night was a blast! Not only did I get to spend it all with a handsome two-year-old, but I was back home and in bed by 9:00pm. All of my dates should end that way.
Saturday I got catch up over coffee with a good friend who lives in Philly. She was home for the weekend so we made a date to see each other and also made plans for an impromptu trip to Philly next weekend. Looks like I’ll be back in the city of brotherly love for a night! It’s always a good time.
My friend dates continued when I headed over to my friend Jess’s house Saturday night for a salmon salad party. The last time Jess and I had lunch, we got on the subject of salmon and how the best meal in the world quite possibly is a big salmon salad. Somehow that turned into plans for a salmon salad party at her house. My friends are brilliant!
We nailed it.
Adding every possible ingredient that would make up a fantastic salad, pears, strawberries, cucumber, goat cheese and avocado, topping it all with buttery baked salmon and washing the whole meal down with a bottle of red wine. How’s that for a Saturday night?
I was in charge of the wine and dessert. For the wine, I went safe with a subtle blend. It was my first time trying this one but I absolutely loved it!
And the dessert…well, that is another story. In case you didn’t see this one, I got mighty inspired and creative with these Pumpkin Toffee Carmel Brownie Trifles and just as I predicted, they were better than I thought.
Sunday morning was reserved for the much needed task of cleaning. Toly and I tagged teamed and managed to leave the house spotless in just a few hours. I then spent the rest of the afternoon running errands, grocery shopping and cooking; my absolute favorite to-do list on a Sunday.
I don’t know what has come over me in the last few weeks but I’ve had a change of heart when it comes to baking. Maybe I’m just craving sugar more than usual, but either way, I’ve been more inclined to give my muffin tins more attention.
Honestly, I wouldn’t normally be spending so much time with flour but I’m currently working on a recipe book project with Shiloh Farms so its forcing me to practice. I can’t say I’m hating it either.
- 1¼ cup Shiloh Farms organic sprouted spring wheat flour
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Shiloh Farms Himalayan pink salt
- 1 cup grated carrots
- ¼ cup raisins
- ½ cup unsweetened applesauce
- 2 large eggs, lightly beaten
- ¼ cup almond milk
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- Crumble Topping-
- ½ cup sugar
- ⅓ cup Shiloh Farms organic sprouted spring wheat flour
- ¼ cup butter, crumbled
- 1½ teaspoons ground cinnamon
- Preheat oven to 350°F.
- Line 12-cup standard muffin tin with muffin papers. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, combine carrots, raisins, applesauce, eggs, milk, oil and vanilla.
- Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.
- Spoon batter into muffin cups.
- To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake about 20 minutes or until a toothpick in the center of a muffin comes out clean.
I love muffins mainly because they are like a breakfast cupcake.
Cupcakes for breakfast on a Monday morning, yes please!
Buried underneath this beautiful muffin mess was the nutrients.
Many of you have been boasting about your recent find of Trader Joe’s pumpkin Greek yogurt this season. Unfortunately, I have yet to find it but fortunately, I also have heard that it’s nothing to loose sleep over. Making your own pumpkin Greek yogurt is almost too easy so I’m not entirely lost without it.
Pumpkin Greek Yogurt
- 1 container Chobani plain
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon of cinnamon
- 2-3 drops liquid vanilla stevia
Place everything in a bowl and mix.
See, nothing to it! You can adjust the spices or sweetness. I like to go heavy on the cinnamon and spice and back off a bit of the sweetness, but maybe you’re the opposite. Just do your thing.
- Pumpkin Yogurt
- Small Banana
- 1/2 of a Carrot Apple Muffin
- Almond Butter
Such a beautiful yogurt bowl, don’t you agree?
Well this is going to be one busy week. I’m trying to get into a new schedule since starting my new job but I’m still adjusting to some more work load. Thankfully, it’s entirely flexible which is essential in my hectic life.
Hope you all have a fantastic Monday!
Question: If you had to choose, muffin or granola? I’m torn.
Check out my latest recipe on the Shiloh Farms blog for Pumpkin Coconut Date Balls. I made these last week and ate the entire batch in less than 3 days. Opps!