*****WARNING******

Long post ahead as I was a busy little bee in the kitchen today! But it includes a whole lotta yummy deliciousness. I promise!

Moments after I posted about Halloween, breakfast, and my workout, I made some lunch.

The star of the show was Annie’s Mac & Cheese! This is the first time I’ve tried the whole wheat shells.

I definitely couldn’t tell they were whole wheat.

I followed the directions on the box, and then also added some S & P, Tabasco, and Manchego cheese.

I love Manchego cheese!

On the side I made a plate of kale chips for Chris and I to share.

I sprayed them with the Marvelous Misto, then added kosher salt, garlic powder, and cayenne pepper. MMMMM!

And then, something happened that rarely ever happens….

I got inspired to BAKE! Yes, you heard me right. BAKE!

I dug out my Kitchen Aid Mixer that I haven’t used for three years (this is not an exaggeration) and dusted it off :)

I’ve been stocking up on cans of pumpkin in fear that they’re going to run out so I decided to make pumpkin chocolate chip cookies!

How many of you want to stick your finger in that batter and have a taste?

I thought these were incredibly easy to make!

They were also incredibly delicious!

Here is the recipe I used:

Ingredients:

1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup agave nectar OR 1 cup  sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla extract

2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking powder

1 bag cups semi-sweet chocolate chips

Directions:

Preheat your oven to 350° and line a cookie sheet with parchment paper.

In a medium bowl whisk together the flour, baking powder, salt and cinnamon until evenly combined. Set aside.

Cream the butter and sugar in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the pumpkin and vanilla. Mix until incorporated.

Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.

Use a small spoon to measure out little dough balls onto the prepared cookie sheet. With wet hands, press each dough ball down to form a small disc. Bake for 15– 20 minutes in the center oven. Because of the pumpkin, you’ll have to bake these a little longer than usual or they’ll be too raw in the middle. They’re done when they begin to just crisp and lightly brown around the edges.

Makes about 3 dozen cookies.

I had one small one to taste, but wanted to save some for dessert! Oh boy, oh boy, wait until you see dessert!

Dinner was Savory Lentil and Sweet Potato Soup.

Lentils are and excellent source of protein & fiber, and are quick and easy to prepare.

Here is the recipe I used:

Ingredients

• 1 cup dried lentils, soaked
• 1 1/2 cups sweet potatoes, peeled and cubed (or 1 medium sized)
• 2 cups red onions, diced (or 1 medium sized)
• 6 garlic cloves, minced
• 1 cup carrot, thinly sliced
• 3 cups low sodium chicken broth or low sodium vegetable broth
• 4 cups water
• 1/2 cup red wine
• 1 tablespoon fennel seed
• 1 tablespoon cumin
• 1 tablespoon cinnamon
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon red pepper flakes
• salt, to taste

Directions

1. Soak the lentils in roughly 1 cup of cold water or green tea for at least 30 minutes.
2. In a medium-sized stock pot over medium-high heat, sauté the diced onions and garlic in 1/4 cup of the chicken broth until the onions become translucent (around 5 minutes).
3. Add the carrots, sweet potatoes, and red wine. Cook for around 1 minute or until the wine becomes very fragrant.
4. Add the lentils, water, and chicken broth. Bring to a rolling boil, stirring the mixture occasionally.
5. Reduce the heat. Add the red pepper flakes and fennel seed and cover, allowing the soup to simmer for about 20 minutes or until the lentils and sweet potatoes begin to fall apart.
6. Remove the lid and add the spices. If you would like to get a thicker consistency, kick the heat back up and reduce until it hits the desired thickness. You may want to adjust the amounts of salt and pepper, depending on your own tastes.
7. Serve the soup either on its own or over a starch with a dollop of raita (thick yogurt mixed with vegetables) or sour cream. Garnish with whatever you like (Featured in the photo is yogurt, carrot, and a dash of paprika.).

I loved the colors!

For wine I just used a bottle of Barefoot.

I don’t ever put nice wine in my food :)

This was also very easy to make! I did a lot of the prep work while the cookies were in the oven.

I will warn you that this soup was extremely spicy! I mean like I had to blow my nose after every spoonful.

My advice would be to halve the amount of the spices if you like things spicy and use only a quarter of what is suggested if you don’t like spicy.

It took me a really long time to eat it because of how spicy it was :)

On the side I toasted some flax and bran bread.

Chris’s pieces had olive oil with garlic and chilies on it.

And mine had  plain extra virgin olive oil on them.

I used the Misto to spray on the olive oil of course! :)

I think soup is my new favorite fall dinner! There is a ton leftover so I’m sure we’ll have some for lunch tomorrow as well.

Now for the BEST part! Dessert!

Guess what I finally found at Harris Teeter?

You got it! Pumpkin ice cream! WAHOO!

After weeks and weeks of seeing other bloggers rave about this, once a week I would  patiently check the ice cream isle at my local grocery. Just when I was convinced that North Carolina just wasn’t going to supply it,I found it today!  There were only two cartons left, on sale, so I picked up both!

I couldn’t wait to bust open a carton tonight!

I also couldn’t wait to top my pumpkin chocolate chip cookies with pumpkin ice cream! Holy pumpkin heaven!

Words cannot even describe….. mmmm…mmmm…

Finding the pumpkin ice cream totally make my weekend! It’s the little things, right? :)

Enjoy the rest of your night!