Pumpkin Frozen Yogurt

 With the days getting shorter and the leaves falling from the trees, there's no denying the fact that fall is officially here...and it's time for Halloween candy, pumpkin seeds and pumpkin desserts galore.

I decided to get into the spirit last night by lighting a fall spice scented candle and churning up a batch of Pumpkin Frozen Yogurt. 

Here's what you need for this delicious dessert:
-1 cup plain Greek yogurt (low-fat)
-1/2 cup milk (I suggest soy milk)
-1 can pumpkin puree (15oz)
-3/4 cup maple syrup (you can use 1 cup if you prefer your treats extra sweet)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon

Here's what you do:
-Mix all ingredients in a bowl until smooth and creamy
-Place mixture in an ice cream maker, allowing it to churn for 30-40 minutes
-Serve and top with a dollop of whipped cream (optional)

Cuddle up on the couch while the cold winds whistle, and enjoy a creamy treat in honor of the changing seasons.

My first blogger meet-up (and a slight hangover)

Last night I went to my first Blogger Meet up, thanks to an invite from Maris Callahan, the writer of In Good Taste:  http://ingoodtasteblog.net/.  Since I'm new to blogging and am definitely not yet hip to the blogger social scene, I was excited and nervous to meet the other 9 girls who were planning to attend.  Plus it really didn't calm my nerves knowing my hair was looking anything but acceptable given the torrential rain and wind gusts that mother nature so kindly decided to bless us with.

We met up around 7pm at Fion Wine and Spirits in Lincoln Park to gab over wine and cheese. As I took my first sip of wine, tasting the buttery finish on my glass of Chardonnay, I realized I was quite the novice as some of the girls started snapping pics of their cheese plates with high speed professional cameras, while I opted for my phone's camera setting.

Despite my very apparent lack of photography knowledge, I quickly felt at home talking about food, fashion, cooking, Chicago, and Chicago weather ofcourse.  It felt inspiring to meet girls who share my interest and enjoyment in writing and cooking...and what could be better than meeting over several glasses of wine on an empty stomach?!

Though I woke up this morning with a slight hangover from last nights buzz, the good news is my head is buzzing with a whole new perspective on the world of blogging.

1,000 Gluten-Free Recipes

 I bought the cookbook 1,000 Gluten-Free Recipes by Carol Fenster earlier this summer and decided to try out a new recipe, White Chili.  With a few slight modifications I boiled up a pot of pipin' hot goodness last night, and I must admit, I'm rather impressed by this recipe.

Here's what you need:
-1 lb chicken (I opted for white meat rotisserie chicken because I like the soft, melt in your mouth quality of this chicken for recipes like soups and tacos.  If that's not your style, you can brown diced chicken breast or ground chicken.)
-2 tsp olive oil
-2 cans (14-15 oz each) Great Northern beans, rinsed and drained
-2 cans (14-15 oz each) diced tomatoes with green chilies, including juice
-1 can (4 oz) diced green chilies, drained
-1 small onion, diced
-2 tsp chopped fresh oregano
-1 tsp cumin
-1/2 tsp pepper (Recipe didn't call for this, but I added to give the dish a little bit more kick)
-1/4 tsp cayenne pepper
-1 quart (4 cups) low sodium chicken broth (I used Pacific Chicken Broth)
-2 cloves garlic
-1/4 cup fresh cilantro, chopped

Here's what you do:
-Cook chicken (If using raw chicken breast or ground chicken)
-Mix everything in a large pot
-Cover and heat over medium heat for 40 minutes

Serve in soup bowls and garnish with Pepper Jack cheese and cilantro leaves.  And if you're a chip addict like me, add some tortilla chips on the side for dipping.

Pig out!