Chocolate Coffee Coffee Cake with Walnuts

It's a bit redundant but this delicious treat is actually made with coffee because after much deliberation, I decided why isn't there coffee in coffee cake? Well seek no more, you have found the ultimate coffee cake!

Ingredients:

2 cups whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/8 cup vegetable oil (basically you're dividing 3/4 cups in half)
1 and 1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 tbsp micro-ground coffee (Starbucks' via packets work great)
1/4 cup milk
1 cup dark chocolate chips
1/4-1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1 teaspoon cinnamon powder


Preheat oven to 350 degrees. Butter or line one 9 inch pan with aluminum foil and sprinkle with olive oil to prevent sticking. In a bowl, mix the flour, baking soda, baking powder and salt.  In a large bowl, mix the vegetable oil, brown sugar, vanilla extract and eggs.  In a small glass, mix the milk and micro-ground coffee until dissolved (you may need to microwave it for a bit). Add the coffee mixture to the vegetable oil mixture, alternating this and the dry ingredients until thoroughly blended. Fold in the chocolate chips until evenly mixed. Pour this batter into the greased pan. Mix the brown sugar, chopped nuts and cinnamon together and sprinkle over the batter. Bake for 45-50 minutes. Enjoy!

Butternut Squash Soup with Roasted Pears

Fall is finally here and so is the time for warm, rich flavors that will heat up your palate and your soul. This recipe is quite easy and relaxing to make, you get to rest for an entire hour! (That is, while the squash bakes and if you have nothing else to do). I made this with store-bought tomato basil chicken sausages, they are, of course, optional but go great with the roasted pears. Let the salivating begin!

Ingredients:
1 butternut squash (preferably a medium one). cut lengthwise and de-seeded
2 tbsp coconut oil
Olive oil for drizzle
32 oz. vegetable stock
1 small apple, peeled, de-cored, and chopped
1/4 of a yellow onion, chopped
1 tsp brown sugar
1/2 tsp fennel seed (optional)
Salt and pepper to taste
1 medium pear

Directions:
Preheat oven to 425 degrees.
Set the squash cut side up on tin-foil lined baking sheet. Lightly brush with olive oil and sprinkle with the fennel seed and a pinch of salt. Let bake for 60-65 minutes.
In a large pan on medium heat, add the coconut oil along with the chopped apple and onion. Simmer for 5 minutes while stirring occasionally.
Once the butternut squash is finished, scrape the flesh out and place into the pan. Add the vegetable stock and brown sugar. Let simmer for 15-20 minutes.  
In a food processor or blender, using small batches, blend the soup into a creamy consistency. Serve with great pride, knowing you've "slaved" away for an hour!

Roasted Pear:
Slice pear into medium-thin slices. Place slices in a bit of olive oil in a pan on low heat until golden brown on both sides. Voila!