Cream Cheese Frosting is my number one favorite topping, but chocolate or vanilla frosting are also delicious options. Kids will have a ball decorating their own cupcakes; just put out some dried fruit, gummie candies and decorative icing for them to use.
Our Cream Cheese Frosting is my number one favorite topping, but chocolate or vanilla frosting are also delicious options. Kids will have a ball decorating their own cupcakes; just put out some dried fruit, gummie candies and decorative icing for them to use.
step 2In a medium-sized bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt.
step 3In a large bowl, place butter and sugar and beat together with an electric mixer until light and fluffy.
step 4Add the eggs to the wet ingredients (large bowl) one at a time, beating after each addition. Stir in the vanilla.
step 5Stir 1/3 of the flour mixture (from Step 2) into the wet ingredients (large bowl), then 1/2 the can of pumpkin. Follow that with 1/3 flour mixture, then the rest of the pumpkin and then the remaining flour mixture.
step 6Pour the batter into each cup until three-quarters full.
step 7Bake cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
step 8Let the cupcakes cool completely in their pan on a wire rack. Then take each cup carefully out of the tray.
step 9Frost each cupcake with Cream Cheese Frosting.
step 10Add decorations on top. Some options: arrange candy corn in a wheel shape around the edge of the cupcake. Or use multicolored gummie candies or worms in a pile. Or slice into candied orange slices to make the features of a jack o' lantern (eyes, nose and mouth). Or use store-bought icing with decorating tips to draw faces.
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I went to barnes a noble yesterday and found an awesome cookbook on sale called, "Best One-Dish Meals" by Good Housekeeping! I wanted to share a few recipes with you, to make your weekdays as easy as mine will be! Veggie Enchiladas Fresh cilantro gives this hearty casserole real southwestern flavor! Prep 25 minutes Bake 20 minutes MAKES 6 main dish servings 2 teaspoons olive oil 1 can (15 1/4 ounces) no salt-added whole kernel corn, drained 1 small zucchini (8 ounces) cut into 1/2- inch pieces 2 pickled jalapeno chiles, minced with seeds. 1 medium onion, chopped 1 cup loosely packed fresh cilantro leaves and steams, chopped 2 cans (15-19 ounces each) no-salt-added white kidney beans. 6 flour tortillas (8-inch diameter) 1/2 cup vegetable broth or chicken broth 1/3 cup shredded Monterey Jack cheese 2 garlic cloves, minced lime wedges for garnish 1. In nonstick 12- inch skillet heat olive oil over medium heat. Add zucchini, onion, and red pepper and cook until the vegetables are tender and golden, about 10-15 minutes, stirring frequently. 2. Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend half of the white kidney beans with broth until almost smooth. Transfer bean mixture to large bowl, stir in remaining beans and set aside. 3. To vegetables in skillet add garlic and cook 1 minute longer. Stir in corn and jalapenos; cook 2 minutes longer. Transfer vegetable mixture to bowl with beans; stir in cilantro until mixed. 4. Preheat oven to 375 degrees. Spoon about 3/4 cup bean mixture along center of each tortilla. Fold sides of tortilla over filling, overlapping them slightly. 5. Spoon 1/2 cup salsa into bottom of 13 by 9 inch glass or ceramic baking dish. Place enchiladas, seam side down, on top of salsa. Spoon remaining salsa over enchiladas; sprinkle with cheese. Bake 20 minutes. Serve with lime wedges. Each serving about 415 calories 17 grams protein 70g carbs 8grams total fat (2 grams saturated) 6 mg cholesterol 700mg sodium