{Coconut Chocolate Chip Pumpkin Muffins}

Ok… I admit… the pumpkin obsession is in full force... and the obsessive pumpkin baking has begun!  

Another confession...I love that the Minnesota days are getting just a bit cooler!   The cool weather makes fall (pumpkin) baking that much better!  Fall is by farm my favorite season here in Minnesota!  

These Coconut Chocolate Chip Pumpkin Muffins helped fuel my fall baking obsession and I have to admit I am pretty obsessed with them!   They have the perfect amount of sweetness with a hint of spice, and the addition of coconut and chocolate give these muffins a unique twist. Whip up a big batch and enjoy all week!  Happy Fall Baking!    

Coconut Chocolate Chip Pumpkin Muffins

Brunch N'Cupcakes 

12 Muffins 

Ingredients: 

Dry Ingredients:

2 Cups Whole Wheat Flour 

3 Teaspoons Baking Powder 

3/4 Cup Brown Sugar 

2 Teaspoons Cinnamon 

1 1/2 Teaspoon Pumpkin Pie Spice 

Wet Ingredients:

1 - 15 Oz. Can Pumpkin (Not Pumpkin Pie Filing)  

3 Tablespoons Coconut Oil - Melted 

1/4 Cup Almond Milk (or milk of choice) 

1 Teaspoon Vanilla 

1 Egg

1/2 Cup Chocolate Chips 

1/3 Cup Shredded Coconut 

Directions: 

 1- In a large bowl whisk together dry ingredients and set aside. 

2- In a medium bowl combine  your wet ingredients.   Mix well. 

3- Pour your wet ingredients into your dry ingredients until well combined.  

4- Stir chocolate chips and shredded coconut into muffin batter.  

5-  Pour batter into 12 greased muffin cups.  Bake in a 350 degree oven for 25 -30 minutes or until tops are slightly browned and a tooth pick inserted into the muffin comes out clean. 

Enjoy! 

{Chunky Pumpkin Vegetable Soup}

This time of year the entire food world goes absolutely pumpkin crazy!  Pumpkin scones, pumpkin bread, pumpkin spice lattes, pumpkin bars... I mean the list can go on and on!  And I am not complaining, because I am one of those pumpkin crazed fools.  Fall just doesn't seem like fall without a little pumpkin and spice!  

Last year I may have taken my pumpkin obsession a little to far... because Derek insisted that he wanted nothing to do with pumpkin this year (well unless it comes in the form of a pumpkin bar piled high with cream cheese frosting).   Party pooper!  

Anyways I'm putting a savory spin on this seasons shining star and using pumpkin in a hearty vegetable soup!  This soup is packed full of warm spices and vegetables!  A combo of kidney and black beans give this soup a good dose of protein as well!  Serve this soup with thick crusty bread and a side salad for a complete meal... oh and this soup is excellent the day after!  

Enjoy! 

Chunky Pumpkin Vegetable Soup 

Brunch N'Cupcakes 

Serves 6-8

Ingredients: 

1/2 of a medium red onion - coarsely chopped 

1/2 of a medium green pepper - coarsely chopped 

2 small sweet potatoes skinned and chopped (small pieces)

1 - 15 Oz can pumpkin (not pumpkin pie filling) 

3 Cups Chicken Broth 

1 Cup Unsweetened Almond Milk (Or Milk of Choice) 

1 - 15 Oz can Fire Roasted Tomatoes 

1 - 15 Oz Can Black Beans drained and rinsed 

1 - 15 Oz. Can Kidney Beans drained and rinsed 

2 Teaspoons Garlic 

2 Teaspoons Cinnamon 

1/2 Teaspoon Nutmeg 

1 Teaspoon Cumin 

1/2 Teaspoon Chili Powder 

Salt and Pepper to Taste 

Directions: 

1- In a large stock pot coated with cooking spray saute onions until tender, add in your green pepper and sweet potatoes.  Sautee for 10 minutes. 

2- Add canned pumpkin through the spices to the pot and stir well.  

3- Bring to a rapid boil.  Once soup is boiling reduce to a simmer and cover with a lid.  Cook soup for 20-25 minutes or until sweet potatoes are soft. 

4- Ladle into bowls and enjoy! 

{One Pot Mexican Style Farro}

Before we even jump into this post... how much do you love the new burlap place mats?  My sister got them for me as a birthday gift, and I am absolutely smitten with them!  She gave me a set of 6 and they all have cute little sayings on them... like "Try it, you may like it" and "Keep your elbows off the table!"  Yes, I am in love!  

Ok, now I can begin to tell you about this absolutely delicious One Pot Mexican Style Farro.  Which I am also pretty smitten with!  Mexican food or should I say spicy food in general holds a special place in my heart!  And this delicious little one pot dish definitely packs the heat and flavor... which wins over my taste buds!     

You know what makes this little dish even better?  The fact that you only use one pot!  Less dishes always equal a win in my book!   Make this flavor packed farro as a side dish or enjoy as a light lunch/dinner on its own!  Either way you cannot go wrong! 

One Pot Mexican Style Farro
Brunch N'Cupcakes
Serves 4

Ingredients: 

2 Cups Quick Cooking Farro (I use Trader Joe's Brand- 10 Minute Farro) 

1 1/2 Cups Chicken Broth 

1 - 15 Oz. Can Diced Tomatoes with Green Chilies -  Undrained

1/2 Medium Onion coarsely chopped 

1/2 Medium Red Pepper coarsely chopped 

1/3 Cup Shredded Cheddar Cheese 

1 Teaspoon Coconut Oil 

1 Large Handful fresh Cilantro Chopped 

2 Teaspoons Garlic Powder 

1/4 Teaspoon Salt 

1/2 Teaspoon Pepper 

 1 1/2 Teaspoon Cumin and Chili Powder 

1/4 Teaspoon Cayenne Pepper (optional)

Directions: 

1- In a medium sauce pan heat coconut oil.  Add in onion and saute 3 minutes.  Add in red pepper and saute for an additional 2 minutes.  

2- Add chicken broth, tomatoes and spices to the sauce pan, bring to a boil. 

3- Once broth mixture is boiling carefully stir in farro - reduce heat to a simmer. 

4- Cook farro until liquid has been absorbed and farro is fully cooked (about 10-15 minutes). 

5- Pull sauce pan from heat, stir in black beans, cheese and cilantro. 

Serve immediately with more cilantro for garnish and cheese if desired!  

Check out these other delicious farro recipes from around the web: 

Cooking Light Farro, Caramelized Onion and Wild Mushroom Stuffing 
Farro Risotto - Giada 
Mediterranean Farro Salad - Food Network 

Enjoy! 

{Fresh Zucchini and Tomato Skillet with Grilled Chicken}

I have been on a bit of a zucchini kick lately (check out a few other zucchini dishes here and here) and this zucchini dish was a bit of an accidental creation!  I have those nights where I go at cooking without a plan, and simply just throw things together (hoping/pray that it works out)!  And a few weeks ago, on a lazy weeknight I tossed a few pantry staples in a skillet with my beloved zucchini... which resulted in this bomb zucchini skillet! Added bonus this dish is quick and healthy!  Oh, and super tasty!  

Yup, this dish was certainly unexpected but to good not to share with you all!  I love serving this simple veggie saute of sorts with grilled chicken and the leftovers make a great lunch the next day (the flavors seem to meld together over night)!  Yum!  All you need are a few pantry staples (I bet you have them in your pantry right now), fresh zucchini and grilled chicken (or beans for vegetarians)!  Serve the zucchini and tomato mixture over rice or eat by itself, either way it is delicious! 

Fresh Zucchini and Tomato Skillet with Grilled Chicken 

Brunch N'Cupcakes 

Serves 4 

Ingredients: 

4 Zucchinis chopped 

1 - 15 oz can Italian Style Diced Tomatoes - Undrained

2 Teaspoons Garlic Powder 

1/3 Cup Grated Parmesan cheese 

2 Grilled Chicken Breast; or 1 Cup Bean of Choice

Salt and Pepper to taste 

Directions: 

1- In a skillet coated with cooking spray saute zucchini until tender.  Roughly 7 minutes. 

2- Pour canned tomatoes over zucchini and stir until well combined.  Season with garlic.  Cook until heated through about 5 minutes. 

3- Top skillet with Parmesan cheese and serve. 

**Note - If using beans stir beans into zucchini before topping with cheese. If serving with chicken, lay chicken breast on top of zucchini once sprinkled with Parmesan cheese! 

Enjoy! 

{Blueberry Oatmeal Scones}

There are those days when you need the bottomless cup of coffee to get through the day. Then there are those days where you have the bottomless cup of coffee, while snacking on a delicious scone, gathered around your kitchen table chatting and catching up with a few good friends. The later of those two scenarios is the recipe for a perfect Saturday morning (in my opinion).   And these scones are the perfect Saturday morning treat (also in my opinion).  

What I love about these scones is the subtle sweetness and the bright burst of flavor that the fresh blueberries provide.  Oatmeal gives these scones a nice hearty texture without weighing them down and a little sprinkle of cinnamon sugar add a nice sugary crunch to the top!  I lightened up these delicious little treats by subbing in Greek yogurt for half the butter, trust me you will not taste the difference!   Make these for your next brunch or make a batch for yourself!  Enjoy! 

Blueberry Oatmeal Scones 

Adapted from AllRecipes 

16 Scones 

Ingredients: 

1 1/2 Cup All Purpose Flour (whole wheat works too) 

1 1/2 Cup Oats 

1/3 Cup Sugar 

4 Teaspoons Baking Powder

2 Teaspoons Cinnamon  

1/2 Cup Greek Yogurt (I used 2%)

1/4 Cup Butter - Melted 

1/3 Cup Milk of Choice 

1 Egg - beaten 

2 Teaspoons Vanilla 

2 Tablespoons Cinnamon Sugar 

1/3 Cup Fresh Blueberries 

Directions: 

1- In a large bowl mix together all dry ingredients (flour through cinnamon).  Whisk together until well combined.  Set aside. 

2- In a medium bowl combine melted butter, greek yogurt, milk, beaten egg and vanilla.

3- Make a well in your dry ingredients and pour wet ingredients into the well, mix to create a soft dough.  Carefully stir in blueberries. 

4- Pat dough into a 1/2 inch thick circle.  Place circle of dough on a greased baking dish and sprinkle dough with cinnamon sugar. 

5- Bake in a 425 degree oven for 15 minutes or until cooked through in the middle.  Allow to cool for 10-15 minutes before cutting into individual scones. 

Other delicious scone recipes from around the web:

Classic Scones - Cooking Light 
Lemon Blueberry Scones - Add a Pinch 

Enjoy! 

{Wedding Update; Engagement Photos}

You guys... Derek and I got our engagement photos back, and I am in love with them!

 I am so happy with how they turned out, our photographer did an absolutely amazing job!  If anyone is in the Rochester/Minneapolis area and needs a GREAT photographer I highly recommend checking out Midwest Life Shots!  Anyways, I just had to share a few of my favorites with you today!

I hope you enjoy, less then 7 months till the big day!  

{Spiced Butternut Squash with Lentils and Cauliflower}

Long weekends sorta throw me off, but they sure are lovely.  In my mind today is a Tuesday when in reality it's Wednesday, heck we are halfway through the week!   Just to paint a little picture for you of how my brain is working listen to this...   Yesterday, I excitedly told Derek that I had successfully completed a "meatless" Monday to which he said "Hilliary, it's Tuesday!"  Whoops!  So I had a meatless Tuesday and feel like I am a day behind, thats ok!  

Anyways, lets talk about this dish!  This dish is packed full of delicious veggies and protein packed lentils.  The sweetness of the squash is played up with a little bit of cinnamon, while cumin, chili powder and curry give the dish great spice and flavor.  I love serving this spiced butternut squash over rice and topping the whole thing with a dab of garlicky hummus, simply amazing!  I buy pre-cut squash so I don't have to go through the hassle of chopping and peeling my own... Call me lazy, but cutting a squash can be hard work!   Make this your next "Meatless" Monday or Tuesday meal!  

Spiced Butternut Squash with Lentils and Cauliflower

Brunch N'Cupcakes 

Serves 4 

Ingredients: 

2 Cups Cubed Butternut Squash 

1/2 Medium Onion Chopped 

1 Cup Cooked Lentils (I use Trader Joe's Small Green Lentils)

1 Cup Cauliflower - Chopped 

3 Cloves Garlic Minced 

2 Teaspoons Curry Powder 

1 1/2 Teaspoon Cumin 

1 Teaspoon Chili Powder 

1/2 Teaspoon Cinnamon 

1 Large Handful Fresh Cilantro 

Salt and Pepper to Taste 

1 1/2 Tablespoon Coconut Oil 

**Rice and your favorite hummus for serving

1 Cup Rice - Prepared according to package directions 

1/4 Cup Hummus 

Directions: 

1- In a large skillet heat 1/2 Teaspoon coconut oil.  Add in onion and saute until translucent, add in garlic and saute until fragrant.  

2- Add squash and cauliflower to skillet and saute for 5 minutes.  

3- In a small bowl melt remaining coconut oil (1 tablespoon and 2 teaspoons) and stir in spices.  Pour coconut oil and spices over vegetables in skillet and stir until evenly distributed. 

4- Cook vegetables until tender 10-15 minutes.  Stir in fresh cilantro and serve

**To serve divide rice among four plates and top with squash mixture.  Top each plate with a dollop of your favorite hummus - if desired! 

Enjoy!