I wanted to first say thank you again for your continued support of the Stuffed With Emptiness series. It’s a tough one to write (especially today’s), but it always feels so worth it once it’s out there and I hear your response. Thank you.

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Today started out like any other Thursday. I woke up early and wrote my morning blog post. I ate a banana. I went to the gym and ran four miles on the treadmill. I came home and ate more (surprise surprise) pumpkin oats for breakfast.

Things continued in typical fashion through lunch time. You know what Thursday means – family lunch day with Peter at the park!

Today Peter’s work served up the typical sandwich and chips fare.

I picked a sandwich that had a sort of peppered turkey, ham, and pepperoni with pepperjack cheese, then added some tomato, lettuce, and dijon mustard.

Peter also grabbed two bags of my favorite chip flavors for us to share. Cheddar Sun Chips and traditional Salt ‘N Vinegar.

May not have been as good a meal as last week, but the food isn’t the most important part. I will happily eat a sub-par meal in exchange for some family time and our little tradition.

Although, you do all know how if a meal doesn’t satisfy me fully I get a little hankering going on a bit later into the day. This means my Thursday afternoon snack called for something a little different. Something a little more exciting.

I brought home a cookie that came with lunch and felt like having a cozy little treat. Out of nowhere I got struck with an idea that I knew I needed to satisfy.

Pumpkin hot chocolate. Pumpkin hot chocolate. Pumpkin hot chocolate.

And at that moment, today earned the title of “Not Your Typical Thursday”.

To make the pumpkin hot chocolate I simply whisked together the following ingredients in a small saucepan over medium heat.

• 1 1/2 cups unsweetened vanilla almond milk
• 1/3 cup canned pumpkin
• 1 tablespoon unsweetened cocoa powder
• 1/4 – 1/2 teaspoon pumpkin pie spice (to taste)

Then I sweetened it up with a bit of Nunaturals stevia drops. I wish I had some whipped cream! It would have taken this already good mix to a whole new level.

If you like pumpkin and chocolate, you must make this!

I think I’m feeling another cup for dessert tonight. But first – dinner! Time to eat! I will see you in the morning with a fun post.

• Do you like chips? What’s your favorite? If not, what’s your favorite salty snack?
• What’s part of your typical Thursday?

Fall time always makes me crave two things – pumpkin and desserts with cream cheese frosting, namely carrot or red velvet cakes. I always kept the two separate, but what if…what if…the two could make a perfect match and combine for a baked treat to satisfy all my fall stomach’s desires? I had to give it a try. Pumpkin bread. Carrot cake. The two together…to crumble atop oatmeal, top with honey greek yogurt as an afternoon snack, or stuff slice by slice into your mouth anytime of day for dessert. What? I have no recollection of that ever happening. No matter what way you choose to eat it…make this recipe!

Pumpkin Carrot Cake Bread

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 egg
• 1 1/2 cup canned pumpkin
• 1/2 cup  packed brown sugar
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 1 cup grated carrot
• 1/4 cup chopped walnuts or other optional mix-ins: raisins, chocolate chips, etc.

Step By Step Instructions

Preheat oven to 400°F.

Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.

Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.

And go a little crazy with a cream cheese frosting, a glaze, or a streusel topping if you like. I’ll take a slice!