"Harvest Loaf"...or Pumpkin Chocolate Chip Muffins

My mom asked if I'd like some frozen pumpkin, a recent victorious discovery from a freezer clean-out.
That smart, smart lady also offered-- in the same breath-- a recipe to use the pumpkin in. Otherwise, it probably would have just sat in my freezer for-ev-er.
I like that mom of mine. Lots. And now, even more-so... because the recipe she gave me, along with the freezer-pumpkin, has been the best thing to happen to this house in the last two days.

2 batches in 2 days. And it's all gooooooone.

It's a recipe for a loaf. But I made muffins, because they just go over better around here. I also used milk chocolate chips, which makes any recipe better. I'd bet they would even help the most forlorn recipe...Milk Chocolate Chip Clam Chowder. Just you wait, next posted recipe.

There's even a fer-real photo or three with this one...not another stolen internet one. Woot woot.

Harvest Loaf...Or Pumpkin Chocolate Chip Muffins

1/2 c. shortening
1c. white sugar
2 eggs
1 and 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3/4 c. canned pumpkin
3/4 c. chocolate chips
3/4 c. chopped walnuts (optional...we opt out every time...)

Directions:
Cream shortening and sugar until light and fluffy. Blend in eggs, beat well. Mix dry ingredients in separate bowl. Alternately add dry ingredients and pumpkin to the shortening mixture. Stir in chocolate chips and 1/2 c. walnuts. Pour into pan. Sprinkle remaining 1/4 c. walnuts on top.
Large Loaf: Bake at 350 for 65-75 min
12 Muffins: Bake at 350 for 20-25 min

I also decided that I need to take a baking course/class of some kind; I'm really curious to know if adding the ingredients in a certain order actually makes a difference and why. Because I'm not convinced that it does.
Teach me! Fill me in! Seriously. The tastiness of my muffins might depend on it.

Quinoa and Black Bean Chili

I love my vegetables.
And tasty veggie dishes.
My hubby does not love his vegetables. And so, when I find a recipe that gets him to put vegetables in his mouth...and enjoy it...I consider the recipe to be a success. And when I love the recipe, too, and want to make it again within the same week, I consider it to be awesome.

This recipe is an awesome success.
And I wish I had taken a picture. But it was gone too fast.
It's not only delicious, it's really preeeeetty.
I'll steal someone else's picture to show you...

K, so it's teensy.  
Oh well. You get the idea...

Quinoa and Black Bean Chili from Taste of Home, found on Allrecipes.com

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
•  
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve. 

Here's my confession: I didn't add the key ingredient (the chipotle peppers) and it still was really yummy. I just added extra chili powder to make up the flavour and added a little cayenne for heat. I just couldn't find chipotle peppers...but I am desperate to! I love the flavour of chipotle peppers...and if this is good even without them? Daaaaaang.
If anyone finds chipotle peppers, I'm begging you to let me know where they showed up. Pleeeeeeeeeease...?