3 Things...

Working Saturdays has really thrown off my weekend routine. While I'm extremely happy to help out wherever I can, I look forward to a couple things I do almost every weekend: the Farmer's Market, baking, hanging out with friends and usually some relaxing "me time." I won't be working on Saturdays for much longer, but it's been difficult to try and squeeze everything into my Sundays. 3 of my favorite things got me through this weekend:

{Image from We Heart It}

1. Sunflowers from the Sunday Fort Mason Farmer's Market now adorn my kitchen and living room! We added a couple pumpkins and gourds to really bring out Fall in our apartment. 

{Image from google.com}

2. I also purchased this amazing Volupsa Laguna candle! The scent is so refreshing and not overpowering at all. Candle's always seem to put me in a better mood, and I definitely needed it yesterday. 

{Image from Big Girls Small Kitchen}

3. It wasn't until Book Club came around Sunday afternoon that I started to snap out of my funk. It might have had something to do with the amazing company and this little treat! I whipped up some Pumpkin Chocolate Chip Bread from In the Small Kitchen. I know I seem completely biased, and you must think I'm being paid to promote this cookbook, but it's honestly just that good! I left out the pecans, because my friend is allergic, but I'm sure they make this bread even better!  Here is the recipe:

Pumpkin Pecan Chocolate Chip Bread
Makes 1 loaf

Ingredients
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1/2 baking soda
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 can pureed pumpkin
1/2 cup chopped pecans
1 cup chocolate chips

Preheat oven to 350°F. Grease a loaf pan.

In a medium bowl, stir together the flour, cinnamon, salt, baking powder, and soda. In another bowl, beat the eggs with the sugar, vanilla, and vegetable oil until thick. Fold the dry ingredients into the beaten mixture until well blended. Stir in the pumpkin and the nuts. Pour into the prepared loaf pan or pans and bake 1 hour, until it tests done. Remove from the pan and cool on a rack.

Hope your Monday's were a bit peppier than mine! Looking forward to chili and pumpkin carving tonight! Stay tuned... xx