ultimate fall cupcake (pumpkin & eggnog)

I don’t know about you, but I’m a fall junkie.  I want to jump in a pile of leaves while drinking cider at the exact moment I’m throwing a fist full of candy corn in my mouth while wearing cozy plaid and the perfect suede knee high boots.  I.   Love.   Fall.  

If you’re a fall junkie too, I’ve found the perfect dessert for you.  Pumpkin cupcake with eggnong icing.  Oh, I got your attention?   Excellent!   It’s a really easy recipe(s)

Pumpkin Cupcakes

Pumpkin Cupcake Ingredients

Directions

PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Egg Nog Icing Ingredients

1 package cream cheese, room temperature
2 cups confectioner’s sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks

Directions

  1. Beat cream cheese and butter together until well blended.
  2. Add powdered sugar.
  3. Add eggnog, extracts, & nutmeg.
  4. Sprinkle with nutmeg and top with cinnamon stick if desired

eats

You know when you have a mystery illness and you can’t eat anything except smoothies and soup, isn’t that the worst?   Yea, that’s what I’ve been rolling through for the last few weeks…good times.  While I haven’t been able to eat much I’m still trying to, it’s amazing that when you can’t eat things how much you want to.   Hey at least I’ve been inspired to try some new recipes (none of them vegan.)

First up was chicken chili.  Saturday all I wanted was to smell chili cooking in the house.   At the very least I could turn it into soup later.   I found this amazing chicken chili recipe via Annie’s Eats.   The only modification I made was I cooked up a few slices of maple bacon and threw ’em in.  Not bad…I added some watered down tomato soup to it later to turn it into soup.  Delish.

Tonight I decided to try out a pin I came across for Chicken Parm Meatballs.  While I didn’t get to try ’em they seemed to go over well.  One modification I made to this recipe was to add about a tablespoon of fresh chopped basil.   I served it up with lemon sauteed spinach.

Here’s hoping I can get off my soup and smoothie mix soon.  I will say I’ve created some incredibly satisfying smoothies though.

Banana Mango Spinach Smoothie

1/2 frozen frozen banana

1 handful of baby spinach

1/2 cup of frozen mangoes

1/2 cup of almond milk (although my crappy blender sometimes forces me to add a little more)

Blend and enjoy!  I’ve also tried just about ever variation of Pumpkin Spice Smoothies, still searching for the perfect one but I’m sure I’ll find it soon.  Happy eating!