Cheddar Salad

So.. while I have a bad sweet tooth for any type of pastries.. cookies.. brownies.. and especially pie.. I enjoy salad and fruit at least once a day.
Here's my favorite put together salad

Ingredients:
 cracker  white cheddar cheese( by the pound) or a cheese of your choice.
Spinach or Ice lettuce
 carrots, broccoli, or tomatoes( my favorite!)
roasted garlic Italian dressing
 wash of lettuce leaves( I usually drain them in a bowl of water)
cut cheese into sizable pieces and sprinkle as desired. If you want, you can grate it instead of using chunks. Cut some broccoli, carrots, or tomatoes and put as many as desired.   Douse with dressing and enjoy:)  I usually eat this for lunch but it would be great for dinner or if you want to pack in a cooler for a healthy road-trip snack.
 

Pumpkin Cheesecake Cupcakes

Hello bloggers, my 1st blogpost goes to all you pumpkin lovers. These are scrumptious... I made them Sunday.. they are very easy too I got them from Brooke Taylor's Twitter( a radio host to our favorite Christian station) who posted: 10 Pumpkin Treats You Can't Miss This Autumn. I prefer them without the frosting( healthier)  but I'll include it for those of you who might want it.

upcakes {makes a dozen}

1 8-ounce package of 1/3 less fat cream cheese, room temperature

1/2 cup powdered sugar

2 eggs & 1 egg white, seperated

1 1/2 tsp pure vanilla extract, divided

1 1/2 cups flour

2 tsp pumpkin pie spice

1 1/2 tsp baking powder

3/4 tsp kosher salt

1 cup canned pumpkin puree {not pumpkin pie filling}

1 cup sugar

1/2 cup canola oil

Place a rack in the lower third of your oven. Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. In your stand mixer, beat the cream cheese & powdered sugar together for 3 minutes. Add the egg white and vanilla. Beat again to combine.

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. In a seperate bowl, beat together the pumpkin pie puree, 2 whole eggs, 1 tsp vanilla, sugar, and oil. {With a hand mixer, or clean out your stand mixer.} Slowly add the dry flour mixture to the pumpkin puree mixture and beat until just combined.

Layer a large spoonful of pumpkin batter on the bottom of a baking cup. Add a large spoonful of cheesecake batter, and then another large spoonful of the pumpkin batter. Bake 25 minutes, or until the cupcakes are springy to the touch. Allow to cool completely. 

Frosting

2 tbsp butter, softened

1 8-ounce package of 1/3 less fat cream cheese, room temperature 

2 cups powdered sugar, sifted

1/2 tsp pure vanilla extract

3/4 cups brown sugar

2 tbsp cornstarch

Combine the butter, cream cheese, and vanilla in a bowl of a stand mixer.  Add the brown sugar and cornstarch, and mix until combined. While the mixer is running on low, slowly add the powdered sugar until the frosting comes together. Place the frosting into a gallon sized bag, clip off the corner, and pipe liberally onto the cooled cupcakes.

Cover with powdered sugar if desired. 

grab a glass of milk and enjoy!

P.s> It makes a great breakfast( add some fruit) in my opinion.