Friday, December 2, 2011

That's more like it



So after stressing out over applications and interviews (both phone and panel) I have succeeded in getting the promotion at work and a new position. So on December 19th I will officially become a Bankruptcy Specialist for Chapter 7 and leave behind this chaotic world of Reaffirmations. My parting gift is a sweet raise. 

It seems that the stress of work and the uncertainty of waiting is what had me in my Christmas funk. Because right after I heard the news I cranked up the Christmas tunes on my iPod and I immediately found a treat to make to take over to "Family Movie Night". A weight was lifted off of my shoulders and I breathed easier than I have in a long time. 

Once at home I immediately started baking. My goal for the fall was to find a pumpkin cake recipe that I LOVE to put in my recipe book and be able to pull out year after year. I have tried several different pumpkin recipes this year and they have all been good, but the one I made last night really impressed me. I know they were delicious because my friend Nassim that loves cupcakes but only nibbles part of one most of the time ate 2!! She was excited about these because the cake itself isn't very sweet so the frosting is just sweet enough to balance it out well but not so sweet it gives you a sugar headache. This recipe is a keeper. It will make it into my recipe book. 

Pumpkin Harvest Cupcakes

  • Cupcakes:
  • 4 eggs, slightly beaten
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 3/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
**My oven bakes them perfectly in 24 minutes**

Cream Cheese Frosting:
1 block Philidelphia cream cheese softened
4 tsp butter softened
4 cups powdered sugar
1 tsp vanilla

Blend the cream cheese and butter until fluffy. Add in the powdered sugar and vanilla and blend until fluffy and creamy. 

1 comment:

  1. Congrats on the job!!

    Those cupcakes sound delicious--definitely adding them to my recipe book for next Thanksgiving.



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