I had a wonderful weekend, I hope you guys did too! Even though there was no Walking Dead last night…I am still in good spirits. I did a few positive things this weekend. For one, I bought myself a keyboard. I sing, it’s my passion. I used to pursue it professionally, but I “retired” so that I could have a steady job.
I love my job, but I feel like I am missing a creative outlet. So therefore, I bought a keyboard. It felt really good.
I have also told you guys that I’m moving to New Jersey. I don’t know ANYONE. So rather than creepily hanging out with my boyfriend constantly, I decided to try to make my own way there, my own friends. On Sunday I auditioned for a community theatre production of Spamalot. I honestly don’t even want a part, I just want to be in the ensemble and make friends. No pressure, just good old fun. That way I am incorporating something I am passionate about back into my life, all while making friends and starting over in a new place. I am excited for this new chapter in my life.
The audition was fun, but the best part about Sunday was the snow. It was so gorgeous!! Gary took me to a really beautiful hiking trail to enjoy it. He really is the best. When we got home, he made me some homemade Cocoa. I’m still looking for the catch with this one. He is too good to be true. I’ll let you know if I find one :)
This amazingly beautiful weather, the smell of fireplaces, the Christmas decorations, the music, the cocoa, the treats…I love the fall/winter. I really do. I love pumpkin EVERYTHING this time of year. I decided to make Pumpkin Chocolate Chip Muffins to satisfy my sweet tooth, and give me a nutritious breakfast for the week. SOOOO yummy!
⅓ Cup Pumpkin Puree
⅓ Cup Maple Syrup
¼ Cup Coconut Oil, Melted
3 Eggs, Whisked
1 Tsp Vanilla Extract
¼ Cup Coconut Flour
1 Tbsp Pumpkin Pie Spice
½ Tsp Baking Soda
½ Tsp Baking Powder
Pinch of Salt
½ Cup Dairy Free Chocolate Chips
Preheat oven to 350 degrees.
Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
Pour dry ingredients into wet ingredients and mix well.
Fold in chocolate chips.
Line a muffin tin with paper liners. Use an ice cream scoop to one scoop of batter per muffin. Makes 5 full muffins.
Bake for 35-40 minutes.
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