Pumpkin Cookies

If you don’t feel like making your own these are $2.29 at Panera Bread. They look pretty tasty and I am just getting ready to bite into one!

10 Clever Food Ideas for Fall

1. ketchup container mini cupcakes, 2. cookie bowls, 3. Nutella cookies, 4. gum letters, 5. Oreo, Reese’s Smores, 6. avocado, goat cheese, spinach grilled cheese, 7. triangle sugar cookies with glittery sprinkles, 8. fruit roll up flowers, 9. pizza cupcakes, 10. beet chips

Find all of these plus some on my PINTEREST

Hidden Egg Muffins

I don’t think there could possibly be anything more satisfying than a fluffy, cheesy muffin for breakfast. But this hidden egg inside the muffin may just complete me! Ha! I cannot wait to try this on a chilly Sunday morning. The weather is finally getting cool enough to turn the oven on!

INGREDIENTS
6 eggs, cooked to soft boiled (I use this egg timer to know when it’s at soft boiled)
1 1/2 cups all-purpose flour
1 tbsp white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk + 1 tbsp milk
1/2 cup crisped bacon or ham chopped into tiny pieces
1 cup shredded cheddar cheese

DIRECTIONS
1. Make eggs ahead of time. When eggs are cool enough to remove shell, gently tap egg on all sides to create multiple cracks. Take a small sharp spoon to get underneath the shell to help remove shell as it will be hard to remove from egg white when it’s at soft boiled stage.

2. Preheat oven to 400 degrees F. Line a 12 muffin pan with 6 liners.

3. Mix 1 1/2 cups flour, sugar, salt and baking powder in a large bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be sticky. Fold/stir in cheese and bacon or ham. Take a handful of muffin batter and cover egg with it, spreading a thin layer across entire egg. Place into muffin mold. Repeat with remaining eggs and batter. Bake for approximately 16-18 minutes until golden brown.

via kirbiecravings.com

Roasted Radishes with Vanilla Salt and Basil

Radishes are one of my favorite vegetables. Something about them is so satisfying. Maybe the crunchiness or the slight bitterness? Bitter & spicy foods are always more fun to eat. for me, anyway!

One of my favorite ways to serve radishes is on an appetizer platter. Here is my “go to” radish platter ingredient list. Great for evenings when you still feel too full from your late lunch!

Over the weekend I discovered that you can ROAST radishes. Ha! Am I the only one that never knew this? Check out this yummy recipe via Home Skillet Cooking (it looks fantastic!):

Roasted Radishes with Vanilla Salt and Basil
2 bunches radishes, halved
1/2 teaspoon vanilla salt*
1-2 tablespoons walnut oil

1/2 cup basil leaves
1/2 teaspoon orange zest
1 tablespoon orange juice
1 tablespoon walnut oil

*Vanilla Salt
1 cup kosher salt
1 vanilla bean, split in half

Instructions
*For the Vanilla Salt: Place in an airtight container, and leave to mingle for a couple days before using.

For the basil orange mixture: Pulse in a food processor until blended.

Coat the radishes in walnut oil and vanilla salt. Roast at 425 for about 30 minutes, until they have some caramelization and have softened.

Coat with the basil and orange mixture.