skillet chocolate chip pumpkin bread

I won’t make any more promises about pumpkin recipes.

I feel as if cast iron skillets are quintessential for Fall baking. They remind me of the warmth of fireplaces and the heartiness of stews and soups cooked during this time of year.

I still wonder what America would look like if Starbucks made debuted a sweet potato latte instead of a pumpkin one. Anybody else? Maybe not. Is it only weird to me that we drink pumpkins?

Well, pumpkin is no stranger to my family’s Thanksgiving smorgasbord. From pies to custards, whether baked, boiled, or roasted, it makes an appearance in some form or fashion between October and December.

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I recently shared a picture on IG but didn’t share the recipe. Rookie mistake, sorry fam. Without further delay,

Skillet Chocolate Chip Pumpkin Bread

What you need:
2 cups all-purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy-free butter, room temperature (not melted)
3/4 cup raw brown sugar
1 chia “egg” (1 tablespoon chia seeds and 1 ½ tablespoon water, let sit for 5 minutes)
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 ½ cups of dark chocolate chips, chunks, or chopped

What to do:
Preheat your oven to 350 degrees F.
In a large bowl, gently whisk the flour, pumpkin spice, baking soda, and salt.
Using an electric mixer, combine the butter and sugar. Mix on medium-high until ingredients creamed together.
Add chia egg, vanilla and pumpkin to wet mixture until combined.
Add dry ingredients into the wet ingredients until combined. Do not over mix.
Stir in 1 cup of chocolate chips.
Pour mixture into cast iron skillet leaving at least 1/4” inch at the top of the pan for rising. (If the skillet is well-seasoned, you will not need to grease it).
Smooth out mixture and sprinkle on the remaining 1/2 cup chocolate chips.
Bake for 35-40 minutes. Remove from the oven and leave in skillet to cool.

Enjoy!

❤ Krystal

pumpkin spice nice cream

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It’s PSL season, y’all.

While I am thankful to be back in the US where I can witness each season change, I am not quite ready to give up my summer favorites such as fresh berries and the most quintessential treat of the summer…ice cream.

I’m finally catching on to this new wave of nice cream. (I think I will be saying this for awhile to all the trends I missed out on from 2016 until now). By the way, I am not bringing bell-bottoms back. Props to those of you who are. I can’t. I just can’t.

Anyhow, nice cream is a great rendition on ice cream, if you couldn’t guess that much. While, I have nothing against ice cream, I don’t have a car, and ice cream doesn’t travel well from my local store to my house by foot.

Nice cream is simple and you will be amazed by 1) how easy it is to make,  2) the taste 3) and  the texture.

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Want to make your own pumpkin spice nice cream?

2 bananas*, peeled, chopped and frozen
1/2 – 3/4 c of canned pumpkin (not pumpkin pie filling)
2 teaspoons of pumpkin spice (I made my own)
1/2 c of milk (you can use plant-based or dairy)
1 oz of cold brew coffee (because cold brew is the most millennial thing to do)

Add all ingredients to your blender or food processor, and scrape down the sides when needed. You should end up with a beautiful, soft serve consistency.

*You want ripe bananas, but not “banana bread” ripe. Use bananas that have some brown spots, but are still firm.

Note: Peel your bananas before freezing.

I think next time I will add my cold brew affogato-style.

Enjoy.

❤ Krystal