My Week

It's been a crazy busy week but I'm really enjoying the ever so slight hint of autumn in the air. I'm really stressing the word "slight" as it's been very hot and humid here in my little part of the world.




Dressing for school has been a challenge. I don't own many {read any} clothes designed for fall in the south. My fall wardrobe features heavy cottons, down, and wool. Since going naked isn't an option, I've had to get creative instead of cute. Not fun.



Anyway ...



My week in review has managed to bring about one of my favorite ingredients .... PUMPKIN!

Our neighbor recently lost his father. His life was celebrated as he enjoyed 94 amazing years of life full of adventure. It's so cute to hear his grandsons speak of him with such love and admiration.

After all the family had left, and their lives had quieted down a tad, {as much as it can with little boys and all their activities} I dropped off a dinner basket on their porch. I made my families lasagna, my friend Lori's amazing bread, and easy peasy, but oh so yummy, chocolate yam cupcakes. Yes, you read that correctly ~ yam. Pumpkin is at an all time shortage in my stores so I've resorted to using yams. You cannot tell the difference. Seriously! Give it a try {Susan :)} and you'll be delighted.

*Recipe listed at that the bottom*



On Sunday, before church, I warmed up the over and made pumpkin cinnamon rolls. These were good but didn't have as much pumpkin flavor as I had hoped for so I'll keep looking for a tastier recipe.

While strolling through Trader Joe's I spied one of my favorite treats. Figs! They don't make an appearance often here in the north but when they do, I take full advantage.

I'm making a fig and brie appetizer this evening to take to a friend's home for dinner. I'll let you know how it turns out. If it passes our strict panel of judges (ha), I'll share the recipe with you.

*anything with brie passes with flying colors!*

Chocolate Yam Cupcakes with Yam Cream Cheese frosting

Cupcakes
1 box chocolate cake mix
1 cup mashed yams {from a can}
1 cup water
1/4 cup canola oil
2 tsp. pumpkin pie spice
1 tsp. cinnamon

Cream cheese frosting
8 oz. cream cheese {I use the low fat}
1/2 cup mashed yams
1 tsp. pumpkin pie spice
1tsp. cinnamon

Cupcakes:
Mix all the ingredients together and beat for about 2 minutes on low.

Spoon into desired cupcake tin of choice {I like the mini}

Bake for 12 minutes or until toothpick comes out clean.

Remove to wire rack and let cool.

Frosting:
Beat all the ingredients together until creamy.

Pipe onto cupcakes

Sprinkle with a little autumn sugar

Enjoy!

Happy October!

Leave A Comment