Happy Thanksgiving!

Since we all know that time will escape us tomorrow, we'd like to extend our Happy Thanksgiving to everyone a day early.

We sincerely hope everyone has a great day and enjoys time with friends and family. We will be hosting Thanksgiving at our home this year. We are starting with the football game and snacks mid day, traditional dinner in the evening and of course followed by delicious desserts.

It we want to be truly honest, our house will be divided this year. Saints Vs. Cowboys... it's going to be intense! We all know who is going to take it though! ;)

We hope you are all Thankful, full and safe this holiday. Enjoy! ♥

Yummy Pumpkin Cupcakes

A few weeks ago I made the Yummy-est pumpkin cupcakes. Let me tell you, they were a HIT! Such a hit, that I thought I'd share the super easy recipe I used to make them.

First I gathered all the needed ingredients: Yellow cake mix, pumpkin, pumpkin-pie spice, cream cheese, confectioners sugar, candy corn and some festive cupcake liners.

Combine

Prep for baking

In the meantime I made some delicious cream cheese frosting to top the cupcakes with.

The delicious smell of fall pumpkin filled the kitchen as these came out of the oven.

After letting them cool for a bit, I frosted these bad boys with my new frosting gun! What a fun toy!

Then I adorned them with some festive candy corn. Don't you just want to dive right in?!

Here's the recipe if you'd like to try some for yourself... I'm telling you they're super easy and SUPER tasty!

:::Pumpkin Cupcakes:::

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can of pumpkin puree (not pumpkin pie mix)
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
Candy Corn

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Enjoy!

Is Beach-Bodies Insanity workout truly for the insane?

The answer... YES! 

Steve and I are on day 7 of the 60 day workout, and we will both honestly tell you, that we are bone tired! Don't get me wrong, the results are fantastic, even after only 6 days... Wish us luck!

Playing Catch Up::: Halloween

Halloween may not be the same when you are a grown adult compared to when you were a young kid, but we still managed to feel a bit of the magic this year. We picked out pumpkins on a cold, crisp day. We dug to the depths of the piles to find our perfect pumpkins, and even found a few miniature ones for the furry kids in our lives. We brought them home and adorned our front porch, just waiting for the right time to carve them.

When the carving night arrived, we had a blast trying to decide what would be carved into our pumpkins. It had been years since we both really sat down and carved a pumpkin so we got all the necessary tools and supplies, parked ourselves on the kitchen floor and began.

We even saved the seeds to try roasting this year!

We couldn't have been more pleased with our finished products!

On the day of Halloween, we made sure we had candy for any trick-or-treater's that would descend upon our house. And boy are we glad we did, we had a whopping 4 trick-or-treaters (all in one group). But it was exciting none the less. Maybe we'll have other Halloween adventures next year, perhaps making our own apple cider? Who knows...


Stay tuned for some of our most favorite Fall Recipes!