Y’all. Have you embraced the pumpkin yet? I made some awesome pumpkin butter last weekend with some pumpkin puree I had tucked away in the freezer. But I feel like a pumpkin chocolate chip cookie may need to be in my future (and therefore in your future). There’s just something wonderful about that pumpkin chocolate combo. It’s so sweet and dense and warming all at the same time. I remember having one for the first time at Starbucks (I know, surprise, surprise) in high school, and it was love at first bite. But obviously that particular cookie is no longer an option for my gluten-intolerant self, which means I’ve gotta find the right recipe. So, stay tuned.
Remember how I said it didn’t really feel like fall here in Texas yet? Yeah, it still doesn’t, but holy cannoli-my dogs are shedding like nobody’s business (that doesn’t even make sense, but you get what I’m saying). I try to keep the house vacuumed weekly (ok, fine, sometimes it’s every other week), and still there’s always hair all over the place. My fashion statement for the fall is black, brown, and white hair all over. Because nothing says classy like dog hair on your black yoga pants. I can even constantly use that special extra-sticky lint roller specifically made for dog hair, and it’ll still look like my dogs rubbed themselves all over me. To be fair, they do shed year-round. It just feels like during the changing of the seasons, the shedding always increases tenfold. I think of this phenomenon as my own personal version of Groundhog Day. If you can see the dog hair all over you after just vacuuming, then legit fall weather must be approaching just like the groundhog’s shadow and the 6 weeks of winter or spring or whatever (does anyone actually remember which way that goes? I never seem to keep that one straight). They’re darn lucky they’re cute, I’m just saying. But honestly, could you get mad at a face like this??
So, occasionally when I have a morning off during the week, I get to watch the Today Show. IT just so happens that I was watching yesterday, and they had Chip and Joanna Gaines from Fixer Upper talking about their new book The Magnolia Story. I love watching their show especially since they’re in Waco (my grandparents lived in Hubbard). I’m way behind on all of the episodes though since we’re old school around here and don’t have cable (I know, we’re crazy like that). But the way those houses are transformed by the end of each episode just blows me away. Everything is so put together and looks like something out of a magazine. Now, I get that there are tons of people behind the scenes making these designs a reality, but I’m still amazed that someone came up with the original floor plan/design etc.
I’m not blessed in this area of home decor. I easily enough point out what designs and decorations I love, but I don’t have that gift of walking into a room and visualizing how it should be put together and then actually doing it completely on my own. I have to find exactly the look I’m going for (after having searched Pinterest for hours), find everything I need to mimic it, develop a game plan, and THEN execute it. And this is exactly why our house still looks like we just moved in. The only thing hanging on the walls is the wine rack in the kitchen we got as a wedding gift. Because we have priorities around here. But I just downloaded SketchUp this week, which I’ve heard is wonderful for this kind of thing. I’m hoping this will be the special tool that combined with Pinterest will help me finally put some holes in the walls (like for hanging things, not for “oops, we decided to play football in the house and Steven tripped over the dog and fell through the wall” holes) and make some things home-y. Wish me luck. I’m going to need it.
But I’m so excited to share these muffins with you today! This recipe is from Elana Amsterdam of Elana’s Pantry. Elana’s recipes are no-nonsense, simple, easy, and delicious. These muffins are a wonderful example. With only 6 ingredients, they can be whipped up in a heartbeat for an easy breakfast or snack option (and they store in the freezer well too!). I love using my processor for this one to process all the other ingredients together first and then to add the shredding insert to shred the cheese right into the batter. I tweaked the amount of red pepper flakes, but besides that, the recipe is the same. The great thing about this recipe is that you can definitely play around with the spice and cheese combinations. I’ve used feta instead of cheddar and added oregano instead of chili flakes. I’ve also used pepper jack cheese and eliminated the red pepper flakes entirely. I bet these would be wonderful with Parmesan and basil. The possibilities are endless!
Chili Cheese Muffins
1¼ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
3 large eggs
2 teaspoons red pepper flakes, plus more for sprinkling
2 cups (8 oz.) grated cheddar cheese
- Preheat your oven to 350 degrees.
- In a food processor, combine the almond flour, sea salt, and baking soda.
- Pulse in the red pepper flakes and cheese.
- Bake for 25-30 minutes, and cool for one hour.
Original recipe from Elana Amsterdam of Elana’s Pantry can be found here.