Last night, we had our friends Mark and Erin over for dinner. Without Mark, CD and I would not be together. He is a mutual friend, and I used to use gatherings at his house as a way to stalk my future husband. Hehe. Mark and Erin were married this past year, and we love them both.
On the menu last night was CD’s Almond Butter Chili with pumpkin cornbread
CD used Naturally Nutty Cinnamon Cashew butter instead of almond butter, and it made a huge difference in the taste of the chili. You could really taste the cinnamon, and we all agreed it was wonderful. Taking a cue from Lil Runner, I made Polly’s cornbread but subsituted 2 heaping spoonfuls of pumpkin for one of the eggs. Oh my goodness – it came out perfect, not too crumbly and with just the slightest hint of pumpkin. Good call Natalie! The whole dinner was so full of fall flavors. Yum! And then came dessert…
I’d say it was a hit…
I made a gluten-free vegan chocolate cream pie, and you can click here for the recipe. It was simple and delicious, and I will definitely be making this again!
I awoke at 5:30 AM this morning, and the HEABlet was kicking for some food. I couldn’t decide between pie or cornbread and ended up going with the latter…however, I’m sure the pie will be attacked later. 🙂
Pumpkin cornbread slathered in Artisana Cacao Bliss makes for a happy HEABlet 🙂
What do you like to serve your dinner guests?