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Filtering by Tag: homemade

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Lisa Eberly

These muffins may or may not change your life. 

My mom always made the bEST pumpkin bread growing up -- seriously, that ish was bananas. 

Not, like, actual bananas, but Gwen Stefani's definition of bananas. 


I wanted to try to recreate it but healthier and bite sized. 

Enter these muffins! 

These babies are perfect to bring as a dessert to your Thanksgiving dinner! 

Pumpkin Cacao Muffins with Cinnamon Whipped Cream



15-1/2 oz. canned pumpkin

2/3 cup grass-fed butter

2-2/3 cup organic sugar

4 eggs

2/3 cup orange juice (not from concentrate)

3-1/2 cup flour

2 tsp baking soda

1-1/2 tsp salt

1-1/2 tsp cinnamon

Large handful of 100% cacao chips or a grated bar 


1. Cream butter and sugar well until light, add eggs (one at a time), add pumpkin and juice, blend well.  

2. Stir in dry ingredients until moistened.  Pour batter into greased muffin pans and top with cacao.  Bake 350 for 20-30 minutes. (test with toothpick!)  Makes either a TON of mini muffins or around 16 large muffins.

Whipped Cream: 


2 cups heavy whipping cream
1/2 cup organic sugar
1-1/2 tsp cinnamon 


1. Whisk all ingredients with a smart stick (the BEST kitchen gadget!) until thick and whipped-creamy! 

Enjoy! For other Thanksgiving recipes, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Hearty Fall Thanksgiving Salad

Photos by Shel Lakin

Homemade Spicy Croutons

Lisa Eberly

These croutons will get even salad's toughest critics to give it a shot. 

Everyone always flips out about my homemade croutons -- they are the highlight of home-cooked dinner parties. 

I'm a big fan of croutons in salad. They provide balance. Sometimes, a salad with just veggies and lettuce needs a little gluten-y crunch! And, in moderation, there's nothing wrong with enjoying fresh bread. 

Best part about them is that they are almost too easy to make for how delicious they are! 

Homemade Spicy Croutons

Fresh loaf of your favorite bread. French, sourdough, TJ's rosemary, you name it. 
Salt & pepper
Red pepper flakes
Olive oil
Minced garlic (optional) 

1. Slice loaf of bread into medium-sized squares and toss squares into a big bowl. 
2. Coat squares with olive oil -- enough to cover them but not drown them. Toss. 
3. Add salt, pepper, red pepper flakes, and maybe garlic, and toss. I don't put amounts here because everyone is different and this recipe is very variable. Some people like a lot of spice, others don't. My rule of thumb: always make them a little too salty and spicy, as they are going to tone down a lot when you add in the rest of your salad ingredients. 
4. Lay on a toaster sheet (if making them in a toaster oven) or cookie sheet (if making them in the oven). Preheat oven to 450F (if using oven). Either toast for around 3-4 minutes or bake in oven for around 8-10 minutes. Check to see when golden brown on edges. 

 Photos by Tania Arceo