Chocolate Pumpkin Cake
-1 cup canned organic pumpkin (not pumpkin pie)
-1/2 cup salted butter (softened)
-3/4 cup dark brown sugar (packed)
-1 cup flour
-1/4 cup cocoa powder
-1/4 cup dark chocolate chips (melted)
-1/2 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-Dark chocolate chips to sprinkle on top
-Powdered sugar to garnish
-Preheat oven to 350 F and line a 9x5 loaf pan with parchment paper.
-In a large bowl, using a hand or stand mixer, combine the butter and sugar.
-Add the eggs and mix.
-Next add the pumpkin and mix.
-In a microwave safe bowl, melt the chocolate chips, making sure to stir every 25 seconds so the chocolate doesn't burn. Once melted, pour into the batter and mix to combine.
-In a separate bowl add the flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
-Pour the flour mixture into the wet ingredients and mix until combined. Don't over mix.
-Pour the mixture into the loaf pan.
-Sprinkle dark chocolate chips on top and bake for 40-45 minutes. Check with a toothpick/knife to make sure it comes out clean.
-Take out and let rest for 15 minutes.
-Once cooled, sprinkle powdered sugar on top.
-Serve and ENJOY!!
Turkey Pumpkin Chili (slow cooker)
-1 lb of lean ground turkey
-1 28 oz can of crushed tomatoes
-1 15 oz can of diced tomatoes
-5 tablespoons of tomato paste
-1 cup of canned organic pumpkin (not pumpkin pie)
-1 15 oz can of kidney beans
-1 15 oz can of black beans
-1 large onion (chopped)
-1 large green pepper (chopped)
-1 large red pepper (chopped)
-1 large jalapeño (sliced)
-1 teaspoon cumin
-1 teaspoon oregano
-1 1/2 teaspoon paprika
-1 1/2 teaspoon chili powder
-1/2 teaspoon pepper
-1/4 teaspoon salt
-Shredded Mexican cheese
-Fully cook the ground turkey on the stovetop and break into small pieces. When the turkey is almost done add in the chopped onions.
-Add the turkey and onions to the slow cooker.
-Chop up the peppers.
-Drain and rinse the beans.
-Add everything else to the slow cooker. The peppers (red, green, and jalapeño), crushed tomatoes, diced tomatoes, pumpkin, cumin, oregano, paprika, chili powder, pepper, and salt.
-Cover and cook on high for 4 hours or low for 6-8 hours.
-When there is 1 hour left to cook, quickly take off the lid and stir. Put cover back on and cook for the remaining hour.
-Serve in bowls and add sliced avocado, shredded Mexican cheese, and a dollop of sour cream. Serve with tortilla chips on the side.
Jessica Larit is the founder and recipe creator of A Sprinkle of Sweet and the Westport mom to three girls. She loves coming up with new recipes that include quick and easy meals that the whole family can enjoy. You can find all of her recipes on her website at ASprinkleOfSweet.com or on Instagram @a.sprinkle.of.sweet