Flynn and Co in Action!

Hello everyone!  Here a couple quick pics of the girls in "action"!  Heidi is our little eater and found a package of grapes and was having a "grape" time enjoying her "find" from off the counter while I was taking the trash out.

Holly is my "crafting partner in crime".  She is always willing to help especially it means she can man the Cuttlebug embossing machine!  I am looking forward to many hours of crafting bonding with her over the years!

And for a little treat idea:  Each week I try to do a "cooking" project with the girls. I actually rearranged my kitchen so I can put the mixer in a place where both girls can help more easily. The girls and I had a ton of fun making Pumpkin Cupcakes.  They were such a hit the first time, we made them again! 

Recipe:

Pumpkin Cupcake (This is a double batch. Cut in half for regular batch - it makes around 36 cupcakes.)

• 2 sticks of butter (softened)
• 1/2 cup white sugar (use 1 cup if you use just plain pumpkin filling)
• 1/2 cups brown sugar (use 2 cups if you use just plain pumpkin filling)
• 6 eggs
• 2 tsp vanilla
• 1 large can of can of "ready to fill pumpkin pie filling- the one with the seasoning and sweetener added (you can also use regular plain pumpkin filling just add nutmeg 1tsp and cinnamon 3 tsp)
• 4 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 cups half and half or whole milk (half and half gives it more of a "muffin" like cupcake which I like)

Cream butter in a mixer. Add sugar one cup at a time. Add eggs cream together. Add Vanilla & Pumpkin. Blend well. Add all flour, soda, powder, salt,. Mix but do not over mix. Add 1/2 cups of milk. You do not want it to be too thin or too thick. Spoon into cupcake wrappers (I use a ice cream scooper). Bake in a preheated 350 oven for 21-22 minutes.

Cream Cheese Frosting (You will need to double if you are planning on making the double batch above.)

• 1 block cream cheese 
• 2 1/2 cups powdered sugar
• 1/4-1/2 cup milk
• cinnamon for dusting tops of cupcakes

Cream the cream cheese in the mixer. Add powdered sugar one cup at a time blending each one well. Add milk a little at a time for the right consistency that you are looking for. I like for it to be of a stiffer consistency (where a spoon can stand up in it for at least 3 seconds).  I used and 2A sized frosting tip from Wilton to frost.  Sprinkle cinnamon to finish.

I got the concept to this recipe on My Pink Stamper and then made adjustments to it to make it more my own. The rule of thumb, if anyone wants to know,  if you change at least three things to a recipe, you can call it your own.