November 9, 2009

My Kitchen Smells Good & So Should Yours

Who does not absolute LOVE the Holidays? Well, I am a fan. And with this GRAND time of year comes lots of baked goods.
I made these scumptious, melt-in-your-mouth, Ricotta Sugar Cookies for the Rogers one Sunday.And today I made these Pumpkin Spice Cupcakes
infused with Cream Cheese
& topped with Whipped Cream laced with Nutmeg.

Mighty tasty - & totally calorie free. Try some for yourself:

Pumpkin Spice n'Cream Cupcakes:
1 box spice cake mix (made as directed on the box)
Add 1 cup canned pumpkin pie filling and 1 small package of instant vanilla pudding (nuts are optional).
Place batter in paper lined muffin tins.
Beat 1 (8 oz) cream cheese, softened. Add 1 egg and 1/4 cup of sugar.
Drop by small spoonfuls in spice/pumpkin cake batter and swirl with toothpick.
Bake 350 degrees for 18 minutes.
Frost cooled cupcakes with whipped cream or cool whip with 1/4 teaspoon of Nutmeg mixed in.

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