Brady was home for Veteran’s Day yesterday so we got to relax, do leaves, play with Anna, go for a run and do some errands together. It was such a nice middle-of-the-week change! I also got to go to a lunch at my friend Tamara’s house with Anna. She was having her playgroup from her baby music class over and invited us to join them!

There were a record of 9 babies under the age of 10 months! It was so much fun to watch them interact, parallel play and see their different stages. I loved meeting and chatting with all of the moms there too!

Anna was happy watching the other kids around her…

But she really loved when Lindsey was making fun faces…

Uh-Oh!

For the lunch I brought a fall salad and a little dessert. Tamara made the best pea soup that I will post the recipe for! I can’t wait to make it next week!

Pumpkin Spiced Cream Cheese Tarts

I adapted this recipe from Pampered Chef and I changed it to make it lower in fat. These may taste like Paula Deen’s recipe, but they are not!  🙂 There are tons of variations you could do with this idea for a simple dessert for a holiday party!

• 1 package of yellow cake mix
• 1/2 can of plain pumpkin
• 1 egg or 2 egg whites
• 1 tsp. pumpkin pie spice

• 1 block of 1/3 less fat cream cheese
• 1/2 tub of fat free coolwhip
• 1/2 c. powdered sugar

1. Preheat oven to 350.
2. Mix cake mix, spice, pumpkin, and egg together – mixture will be thicker than cake.
3. Spray a mini muffin tin and place a spoonful of dough in each cup.
4. Bake for 10-12 minutes.
5. When muffins come out of the oven, flour your tart shaper and press it into each muffin cup to make a tart.
6. When tarts are cool, fill them with frosting (made by mixing cream cheese, coolwhip and sugar together).
7. Sprinkle with spice and serve!

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