I believe the drastic change of humid to cool, bone chilling weather is telling us we have indeed leaped into Autumn. I don't love the cold or the thought of what's to come, but I sure do enjoy fall as a whole; change of colors, layering, all the warm lattes in the world and not to mention October is the month of Halloween. Yes, month... as my friends put it "31 days of Halloween with Aurelia".
This last little while has been non stop; between work, searching for an apartment, to moving and more moving, the time has really flown by. My apartment is slowly coming together, not all of my furniture came back with me from Vancouver which isn't really a bad thing since I get to splurge a little. The biggest key items I am currently missing is my couch, and internet (which just got installed, yay!)- which I truly don't know how I lived without it. I'll definitely be sharing some photo's of my new home shortly.
With life getting in the way, and having to sort out a new schedule between multiple jobs, new home and my blog, I a hoping something will be settled soon so I can focus on some daily or weekly posts!
I believe my biggest challenge is to find time to take some personal outfit photo's since I'm always out and about... but this will hopefully be a creative challenge for me to face!
Here is a little something I baked last week, and it is delicious. Let's welcome October and pumpkin season with open arms!
Chocolate Chip Pumpkin Loaf
1 cup pumpkin puree (not pumpkin pie mix)
2 teaspoon vanilla
1/4 cup sour cream
3/4 cup vegetable oil
1 2/3 cup flour
1 cup sugar
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1 cup (or to your liking) chocolate chips
Powdered sugar, to garnish (optional)
Preheat oven to 350ºF. Grease & flour loaf pan. *If baking muffins place the liners in your pan or grease with no liners.
In large bowl, sift together the flour, sugar, baking soda, baking powder and salt, mix together.
In a medium bowl, combine the pumpkin, eggs, oil, vanilla, sour cream until smooth.
Fold in 1 cup of chocolate chips.
Pour into prepared load pan (or muffin liners). Sprinkle 1/4 cup chocolate chip on top (if desired).
Bake loaf for 60-75 minutes or until a toothpick comes out clean
Bake muffins for 18-20 minutes or until a toothpick comes out clean
Cool in pan, and place on wire rack for full cooling.
Dust with powdered sugar to garnish.