As predicted the homemade pumpkin sugar cookie was too cute to pass up as a snack this afternoon.
I’ve noticed the past few days my meals have been full of lovely fall flavors. Its funny how with the change of seasons I always start craving certain foods. Despite the record high temps I still find myself lusting after roasted vegetables and winter squash.
For dinner tonight I roasted a 1/4 of an acorn squash in one pan and baked beets and tofu with an Apricot Mustard Marinade in another.
After dinner I got to work baking my contribution for Halloween Treat Week tomorrow.
Kristin had sent me this box of Trader Joe’s Pumpkin Muffin Mix the other week. Instead of experimenting with a new recipe on my co-workers I decided to play it safe and give the mix a shot.
Heres a tip when bringing muffins or cupcakes to an event or work place: bake them in mini muffin pans! You are able to get more muffins out of your batter and you’re teaching your co-workers how to enjoy treats in moderation because either way they are going to have one muffin whether it be regular sized or mini. 😉
Number 3 Baby!!
This afternoon not only did I surpass the number 5 spot, but I bi-passed number four and headed to number three!!!! Yippeee!!!
Do my photos look muted to you? I think I’m discovering the cons of Blogo. :/