Existentialism for Dummies

As someone who over-analyzes everything, I quite often find that believing in existentialism can be somewhat exhausting. The constant wild-goose chase to understand “what it all means” proves itself to be just that – a chase.

The issue is two-fold.  

1.) Existentialism requires one to abandon all notion of purpose; as in, we are merely tiny specs of dust on the geological time scale, ultimately going nowhere.

2.) Personally, I struggle with seeing the big picture. My life functions on a day-to-day basis. For me, there is no 10 year plan, hell, there is no 5 year plan. However, there is a “what am I going to have for dinner?” plan.

The continuous quest for understanding just leaves us feeling empty. The string of questions that we have for the universe will, for the most part, remain unanswered. So maybe we should stop asking.  

Amid all of the madness, I’ve found that reaping joy from the littlest of life’s pleasures can silence the curious existentialist in you. Cue fall’s most joyous bounty: the pumpkin.

Once slice of this heavenly cake, and inner-peace will wrap its warm arms around you while you enjoy a moment of bliss.

Pumpkin Chocolate Chip Cake

1 can Organic Pumpkin (I like the Farmer’s Market brand)

1/2 cup Organic Pure Maple Syrup

3 tablespoons Organic Expeller-Pressed Canola Oil

1 ¾ cups Organic Pastry Flour (whole wheat pastry flour works too)

¼  teaspoon fine sea salt

1 ½ teaspoons baking soda

2 teaspoons Organic Pumpkin Pie Spice

½ cup Ghirardelli Semi-Sweet Chocolate Chips, plus extra for the top

Pre-heat oven to 350 F

Combine the flour, salt, baking soda and pumpkin pie spice together in a small bowl, mix with a fork or whisk.

Whisk the pumpkin, oil and maple syrup. Slowly add the dry ingredients to the wet in a minimum of 3 batches. Once you have your batter, gently fold in the chocolate chips with a rubber spatula.

Grease an 8.5 inch loaf pan with soy butter (I like Earth Balance) or your favorite organic butter, then pour the batter in. Top with some chocolate chips and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let it rest in the pan for 5-10 minutes on a cooling rack before cutting. If you’re feeling extra needy, add a scoop of Purely Decadent vanilla ice cream.

P.S.  The toothpick will be covered in melted chocolate, what you’re looking for is any uncooked batter.

Play on,

Marla ❤