1. Preheat oven to 350* F and grease and flour two 6-inch round cake pans
2. In a medium bowl mix together flour, baking soda, baking powder, salt and cinnamon and set aside.
3. In your stand mixer bowl or medium bowl, beat together the pumpkin, applesauce, peanut butter, eggs and honey until they are well combined. Turn mixer to low and and slowly add in dry ingredients and mix until just combined.
4. Divide batter amongst your prepared pans and bake 30-45 minutes until a toothpick comes out clean. Allow to cool on a wire rack.
Peanut Buttery Frosting
1. In your stand mixer bowl or medium bowl, beat together yogurt, peanut butter, and honey until fluffy. First cakes as desired and decorate with biscuits.
1. If your chicken is not pre-cooked and shredded, throw it in an Instant Pot or oven and cook through to shred
2. Preheat oven to 400 degrees and line a baking sheet with parchment paper for easier clean up.
3. Scoop out all seeds and stringy bits in your squash halves with a spoon. Lay them cut side up on baking sheet and brush with olive oil. Roast in oven for 40-60 minutes, until you can poke them easily with a fork. Let cool and scoop out the "meaty" pulp from the squash skins.
4. Place all ingredients for the soup in a blender and blend until smooth, then pour into a large pot and cook over medium heat until warmed through, this should take about 5 minutes.
5. While the soup is heating up lets get the chicken ready by placing oil or butter of choice in a large skillet over medium-high heat. In a medium bowl add chicken, spices, salt, and coconut aminos and toss to coat the chicken. Then add to pan with oil/butter and spread it out in a thin layer. Cook until crispy and browned, flip and do the same on this side.
6. Serve soup in bowl topped with shredded chicken and garnished with cilantro.