Sweet Potato Cornbread Muffins

Fall seems to be filled with the aroma of pumpkin-spiced everything... and these muffins are no different! Whether you make this recipe with sweet potato, pumpkin, or squash, these cinnamon- and nutmeg-spiced muffins will be the perfect complement to a steaming bowl of comforting chili, soup, or stew. The next morning, warm the leftovers in the microwave and spread them with a little butter and/or honey for a quick and easy breakfast!

Sweet Potato Cornbread Muffins
Yield: 15 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free Cornmeal
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, softened (substitute coconut oil for dairy free)
1/2 cup granulated sugar
1/2 cup mashed sweet potato (can substitute pumpkin or butternut/buttercup squash)
1/4 cup honey
1/2 cup milk (substitute almond milk for dairy free)
2 large eggs, room temperature

Directions
1. Preheat oven to 375°F. Line muffin tins with paper liners; set aside.
2. Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
3. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add sweet potato (or pumpkin/squash) and honey; mix until thoroughly combined. Add milk and eggs; stir until incorporated. Add dry ingredients and stir until few lumps remain.
4. Using ice cream scoop, divide batter evenly among muffin cups. Bake 15-18 minutes, or until muffins are golden and cooked through (toothpick inserted in center will come out clean).
5. Cool in pan for 5 minutes, then place muffins on wire rack to finish cooling.
6. Enjoy muffin(s) hot from the oven spread with butter, honey, or all on its own!

Note: For mini muffins, bake about 9 minutes.

Recipe adapted from Peas and Crayons.

Pumpkin Crumb Cake

With fall comes all things pumpkin! So get working on this recipe to bring the aroma of autumn to your kitchen. Your taste buds will thank me later!

Pumpkin Crumb Cake
Yield: 8x8 pan

Ingredients
Crumbs:
 1/2 cup brown sugar
 1/4 cup granulated sugar
 1 Tbsp cinnamon
 1/4 tsp salt
 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup (1 stick) butter, melted

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 3 tsp cinnamon
 1/4 tsp salt
 1/2 cup dark brown sugar
 1/4 cup granulated sugar
 1/2 cup (1 stick) butter, softened
 1 egg, room temperature
 1 cup pumpkin puree (can substitute butternut/buttercup squash)
 2 Tbsp almond milk

Glaze (optional, not shown in photo above):
 1 cup powdered sugar
 3 tsp almond milk
 pinch of salt

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Make Crumbs: Mix dry ingredients together, then add butter; stir until combined and set aside.
3. Make Cake: Mix flour, baking soda, baking powder, cinnamon, and salt together in a bowl and set aside. In stand mixer, cream together sugars and butter. Add egg and mix until well blended. Add pumpkin and mix, making sure to scrape sides of bowl to ensure all ingredients are combined equally. Add dry ingredients and then almond milk; stir until combined.
4. Spread cake batter into pan and top with crumbs. Press down gently.
5. Cook 35-45 minutes. Cake is done when top bounces back.
6. While the cake is cooling, mix glaze ingredients together, if using. Drizzle cake with glaze when ready to serve.

Recipe adapted from Sweet Caffeine.

Chocolate Cake {from Scratch}

Have a birthday coming up in your family? (My daughter's was yesterday.) Don't bother with a boxed cake mix this year... make it from scratch! This moist, tender cake is packed with rich, chocolate flavor and pairs perfectly with my homemade buttercream frosting. This will surely be a birthday to remember!

Chocolate Cake {from Scratch}
Yield: 2 cake rounds

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 cup sour cream
1 1/3 cups coffee, cooled
1/3 cup vegetable oil
2 tsp vanilla

Directions
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans with nonstick spray, line bottom with parchment, and spray again.
3. Whisk dry ingredients together. Add wet ingredients and mix until just combined. Divide evenly between cake pans.
4. Bake for 35 minutes, or until cakes are set and toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes, then remove cakes from pans, discard parchment, and place cakes on wire rack to cool completely before frosting.

Recipe adapted from Pinch of Yum.

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.

Spiced Bacon Pecan Sweet Potatoes

This dish fully embodies the saying, "Sugar and Spice, and Everything Nice!" The sugary maple syrup paired with the sweetness of the potatoes contrasts nicely with the heat provided by the chili powder and cayenne pepper.

As we approach the holiday season, this savory recipe is the perfect side dish for family get-togethers at Thanksgiving and/or Christmas. It also makes for a quick and easy weeknight dinner!

Spiced Bacon Pecan Sweet Potatoes
Yield: 6-8 side dish servings

Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup cooked bacon crumbles
1/2 cup chopped pecans
1/4 cup pure maple syrup
1 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper (optional)

Directions
1. Preheat oven to 400°F.
2. Lightly grease rimmed baking pan with nonstick cooking spray. Arrange potato cubes in single layer. Bake 20-25 minutes, until potatoes are tender and begin to darken in color.
3. Scoop potatoes from pan into large bowl. Add bacon and pecans. Drizzle with maple syrup and sprinkle all spices on top. Gently stir to evenly distribute all ingredients.
4. Serve warm.

Recipe adapted from Danielle Walker's Against All Grain.

One Pot Mexican Quinoa

Here's a different take on quinoa that I'll definitely be adding to our dinner rotation! Packed with filling protein and healthy vegetables, this vegan recipe is perfect for those busy weeknights when you are full of hunger but short on time. And since everything cooks in just one pot, clean up is a breeze! The recipe makes a generous amount, so you'll even have leftovers for lunch the next day. :)

One Pot Mexican Quinoa
Yield: 6-8 servings

Ingredients
1-2 Tbsp olive oil
1 purple onion, chopped
4 cloves of garlic, minced
2 bell peppers, chopped (I used orange and red)
1 cup quinoa
14.5 oz can vegetable broth
28 oz can crushed tomatoes, with liquid
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
1 Tbsp paprika
1/2 Tbsp cumin

to taste: lime juice, salt, black pepper, red pepper flakes
toppings: shredded cheese, sour cream, sliced green onion, avocado

Directions
1. Heat oil in large pot over medium heat and sauté onion for 2-3 minutes, or until it becomes translucent. Then add garlic and bell pepper and cook for another 2 minutes, or until tender and fragrant.
2. Add remaining ingredients and stir to combine. Turn heat to medium low.
3. Cover with lid and cook for 20 minutes, stirring every 4-5 minutes to prevent quinoa from sticking to bottom of pot.
4. Stir in lime juice and seasonings, if using, and add desired toppings to individual servings.

Recipe adapted from Vegan Heaven.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!