everyday inspiration

Posts tagged “recipe

pumpkin lovin’

It’s no secret one of the best things about fall — other than fashion — is pumpkin everything. To celebrate the first day of the season, a little baking was in order.

Pumpkin Chocolate Chip Brownies

{messy & delicious}

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

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Preheat oven to 350˚F.  Spray an 11″- x 7″-inch pan with non-stick cooking spray.

In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Recipe via

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Other pumpkin recipes on the must-try list:

{pumpkin creme brulee}

{pumpkin ice cream with beer caramel sauce}

{pumpkin lust cake}

{pumpkin whoopie pies}

All recipes via my Pinterest board Food Porn


mille’s chili {recipe}

Day 8: I’m thankful for good food.

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Lunch

After church we ate at one of our favorite restaurants in NWA – Rolando’s. It’s located in downtown Rogers underground, so very easy to miss. The “nuevo latino” cuisine is unlike any in the area. To start, always always get the Queso Flamido. I literally drool just thinking about it. You have to eat it quick because it gets hard fast, but it is DEELISH. My entree of choice is the Pollo Bohemio and husband’s is the Taquitos. If you go, I’d love to hear what you get and what you think. Or invite us to come along, we’re always down for some Rolando’s.

Dinner 

It’s finally time to break out my go-to fall meal. Here’s my recipe for easy, delicious, down-home, no frou-frou chili.

2 lb. lean turkey meat

12 oz. can dark kidney beans

12 oz. can light kidney beans

(or substitute one can for black beans)

2 12oz. cans diced garlic tomatoes

2 8oz. cans tomato sauce

2 tbs. chili powder

1 tbs. cumin

dash of cinnamon

S&P to taste

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1. Brown the meat in a non-stick skillet.

2. Drain and rinse kidney beans.

3. Pour everything into crockpot.

4. Set on low all day or on high for a few hours.

5. Serve with shredded cheese and ritz crackers.

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What’s your fall comfort food?