I had a fantastic Spring Break week this week, and I hope you all have enjoyed yourslves, too! Here are a few of my favorite things from this week…
This week, my fiance and I took a short trip to Washington, D.C. Last year during spring break, we visited D.C., and he proposed in the Rotunda of the Capitol. Visiting the same place was a great way to celebrate our engagementiversary! We had a fantastic trip and a ton of fun!
This is what the inside of the top of the Capitol Rotunsa looks like. The painting in the center is called The Apotheosis of George Washington. Not only is it a stunning work of art, but it is also extremely meaningful. You can find more information by clicking the photo. I always loved the Capitol Rotunda, but after the proposal last year, it is even more special! It's cool to think that George Washington was looking down on us (literally, from this painting!) during our special moment!
We found these beautiful flowering trees in the garden behind the Smithsonian Castle. I love that so much beauty can be found in the most unexpected places in D.C.!
To celebrate the beginning of spring break, we got a big group of friends and went to a hibachi dinner. It was tons of fun and delicious!
Sharing Starbucks Frappuccino time with my fiance 🙂
MMMM YUM! Sprinkles cupcakes from the Georgetown location! This is a two-for-one favorite because Sprinkles has my favorite store-bought cupcakes AND Georgetown is one of my favorite places ever!
Who doesn't love cookies that show up to your door at 10 at night???
We got a chance to meet up with one of our friends while in D.C. We always have so much fun together, and I love how this photo shows how silly we are and how much we laugh together!
Just in time for fall!
I bought some canned pumpkin at the store to make one dish, and had some leftover. I looked around to try to find a good way to use the extra in a healthy way and found this recipe online. I modified it just a bit, and they turned out great!
Healthy Pumpkin Cookies That Still Taste Good
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar (I used Splenda and it worked fine)
- 1/2 cup unsweetened applesauce
- 1 egg OR 1/4 cup egg whites
- 1 Tbs. vanilla
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon OR pumpkin pie spice OR apple pie spice
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Combine pumpkin, sugar, applesauce, egg and vanilla in a large bowl and mix well (we’ll call this the WET mixture)
- Combine in a separate bowl by whisking: flour, baking powder, cinnamon (or other spices) and salt in a separate bowl (this is the DRY mixture)
- Dissolve baking soda in milk, then add to WET mixture
- Gradually add DRY mixture to WET mixture and mix until just combined
- Fold in chocolate chips
- Grease cookie sheet and use an ice cream scoop to measure out
- Bake for 10-12 minutes until they no longer look wet (depending on how big you make the cookies, you may need to bake them longer. I ended up baking mine at 375 for about 14 minutes, but mine ended up pretty large)
- Let sit on pan for 2 minutes then remove to a wire rack to cool
You know, for healthy cookies, these are pretty good! They ended up looking a bit like scones… they’re very fluffy! Delicious for a nice fall treat when you’re trying to be a bit more health conscious! Thanks so much, Teri, for the recipe!
If you have any healthy and delicious recipes, please PLEASE share them in the comments!