Starbucks Pumpkin Pound Cake

Ingredients:
1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin

Directions:
Preheat oven to 350º. 

Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. 

Treats! Chocolate & Peanut Butter Acorns

Chocolate and Peanut Butter; need I say more? These are a perfect project for tiny fingers!

1. Melt 1/2 bag of Mini-Chips {5 second interval in the microwave, stirring really good each time}
2. Dip the flat end of the Hershey's Kiss into melted chocolate and top with a bite-size NutterButter.
3. Dip the flat end of a Mini-Chip into the melted chocolate and stick it to the NutterButter.