Fall Fever

Wow! I can't believe my last post was almost 7 months ago! After trying a few new recipes, I was inspired to come on here and share them with you. 

But first.... FALL <3 <3 <3... I am in love with fall right now! I have had beautiful runs in the under vibrant colored trees. Running in crisp air over crisp leaves with geese flying over! Well! That just makes me all warm and fuzzy thinking about it. I have really appreciated that in every season, there is something to be thankful for and to enjoy! I got exctied putting back on my boots, leggings and fall coat!

Training to run a 5K to support my collegue Lisa who is battling with Breast Cancer. 

Fall sunsets <3

My fondest memory of fall ... geese. <3

My touch of fall in my humble abode.

Onto the recipes:

1) Pumpkin Spiced Muffins- I have an amazing cook friend Serena who is always posting amazing recipes onto her blog. So this one came from her and was a big success this weekend! Thanks Serena if you are reading this! 

Before!

PUMPKIN SPICE MUFFINS

Muffin Ingredients:

1 1/2 Cups of Flour

1 Teaspoon Baking Powder

1 Cup Pumpkin Puree

3/4 Teaspoon Pumpkin Spice Mix

1/2 Cup Coconut Oil

1/2 Teaspoon Baking Soda

2 Large Eggs

1 1/4 Cups Sugar

1/2 Teaspoon Salt

(I use Himalayan Crystal Salt) 

Icing Ingredients:

1 1/2 Cups Powdered Sugar

1/2 Teaspoon Vanilla

2-3 Tablespoons Milk

(Depending on the consistency you want)

Directions:

Preheat Oven to 350 Degrees.

In one bowl, mix pumpkin puree, coconut oil, pumpkin spice mix, 

eggs, sugar, baking soda, and salt together.

In another bowl, mix the flour and baking powder. 

Combine the two bowls. 

Bake for 20-25 minutes.

Yields 12 Muffins.

For the icing, mix the 3 ingredients together.

Drizzle icing over muffins.

After!

2) Chipotle Chicken Corn Chowder (Crockpot)- Soo delish! Sorry no pics!

INGREDIENTS:

1 can chipotle chiles in adobo sauce (Remove most of the seeds)
1 anaheim pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small (I would cook a little prior)2 cups Cheddar cheese, shredded 
2 chicken breasts
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips