Thank you all for your sweet comments on Monday’s post! And thank you even more for your prayers. I’m happy (and thankful!) to report that my doctor’s appointment went very well. I got to hear the heartbeat again, and the doctor said that all of my measurements were perfect. He also recommended that I try Sudafed for my headaches. I haven’t bought any yet, but it was nice to have another suggestion to try!
I have lots to talk about today, so let’s get started! First up, WIAW!
A whole-wheat bagel with pumpkin cream cheese, milk, and water. Enjoyed while smelling the roses.
(Yes, my husband earned some brownie points last week.)
A few of these …
… plus one of these …
and some of these.
Leftover whole-wheat pasta, topped with pasta sauce + ground turkey. I added a bunch of spices to the sauce (garlic powder, Italian seasoning, salt, pepper, and red pepper flakes) to kick it up a notch!
This energy bar tastes like those no-bake cookies made with chocolate, peanut butter, and oats. Yum!
I made one of my favorite meals … Orecchiette Pasta with Sausage and Peppers. I also added some spinach for some extra nutrients. So. good.
Last year, I shared this delicious recipe on one of my friends’ blogs. Problem is, I can’t remember which friend.
And this recipe is so unbelievably good, that I felt like I had to share it again.
Pumpkin Chip Cupcakes with Cream Cheese Frosting
(adapted from this recipe)
Makes about 15 cupcakes
Ingredients for Cupcakes:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/3 cup water
- 1 cup miniature semi-sweet chocolate chips
Ingredients for Frosting:
- 8 oz. cream cheese, at room temperature
- ¾ cup confectioners sugar
- ¼ tsp. vanilla extract
- Preheat over to 350 degrees.
- Mix together the first 7 ingredients in a large bowl.
- In a separate bowl, mix together the eggs, pumpkin, vegetable oil, honey, and water.
- Stir the wet ingredients into the dry ingredients, until just combined. Fold in the chocolate chips.
- Fill muffin tins 3/4 full. Bake 15-20 minutes, or until toothpick comes out clean (or until you lightly poke the top of a cupcake with your finger and it bounces right back).
- Allow to cool for a few minutes, and then transfer to a cooling rack.
- Meanwhile, make your frosting. Beat cream cheese and confectioners sugar in a mixer. Add vanilla. Continue beating for several minutes, until really smooth.
- Once the cupcakes are completely cooled, you can frost them.
These cupcakes are really moist, full of fall-flavor, and sweet without being too sweet. The perfect autumn treat!
And finally, it’s time to share the winner of the earring giveaway.
Here is your sequence:
Submitted on 2012/10/22 at 11:54 am
Aww you look great girl! You are glowing Noonday reminds me of http://www.samesky.com/ checkout there site they’ve got some great bracelets. I purchased one for my mom back in June, she loved it.
Have a great week!
Congratulations, Krystal! Email me (firstname.lastname@example.org) with your address, so I can get you your new earrings!
If you didn’t win, no worries. You can still visit the Noonday website and pick up your own pair!
Question for ya …
Best thing you’ve eaten this week?
Do you have a favorite autumn-inspired recipe? Link up!