Wednesday, October 22, 2014

Shaw Farms

Even though the ground was still a bit soggy we made a trip out to Shaw Farms to celebrate all things fall. We visited the farm last year too (read about it here). I had pumpkin pictures I was hoping to take, but the toddler was having too much fun exploring the displays.
She did stand in front of the corn long enough for me to take a picture, even if she did have her arms crossed the whole time.
There were lots of schools on field trips so we got on our hayride a little later than I planned. Thankfully I had a few snacks in my bag to tide us over.
The hayride took us all over the farm. Sophia loved pointing out the pumpkin patch and all of the displays set up along the way. 
Not the best picture, but proof that I was there.
A little windy and a bit muddy, but a fun morning at the farm. I can't wait to head back next year and continue our fall tradition.
Sadie Sky Boutique
Thrilled to be linking up with Jess and Ashley.
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Tuesday, October 21, 2014

Pumpkin Chocolate Chip Muffins // Gluten Free

I am always on the lookout for easy gluten free recipes that are tasty and stay moist. These muffins match that description are are the perfect treat for fall. I have made them several times over the past few weeks and they don't last long in our house. 
Pumpkin Chocolate Chip Muffins
slightly adapted from Running with Spoons


1/4 cup peanut butter
3/4 cup canned pumpkin
1/4 cup + 2 tbsp honey
1/2 cup rolled oats (gluten free)
1 tbsp ground flaxseed
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 cup mini chocolate chips, plus more to top


Preheat oven to 375F and spray muffin pan cavities with cooking spray.
(original recipe uses a high powered blender, which I do not have)
Use a food processor to turn oats into flour.
Mix all ingredients until smooth and creamy.
Fill cavities of muffin pan about 3/4 of the way full.
Top with additional chocolate chips.
Bake for 10-15 minutes until a toothpick entered into the center comes out clean.
Allow muffins to cool for ten minutes before removing from pan.
Store in an airtight container for up to a week.

Yield: 9 Muffins
Toddler approved (her favorite part is the chocolate chips, of course).

Martinis & Bikinis
Linking up with Kate and Emily.
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