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My Favorite Season!


I am back and ready to get caught up on my blogging. But I missed the beginning of my Birthday month by showing you how I intend to celebrate the end. I can't wait to make these cupcakes. Of course I have to start now and try them out so I can perfect a fresh batch for Halloween!
I found the recipe at one of my favorite blog sites: Love and Olive Oil
With many thanks here is the recipe:

The mummies are simply, basic strips of frosting piped on with a flat tip. The sugar eyes are something I’ve been looking for. The blog suggests to can find them in white, as well as multi color and jumbo size at Bake it Pretty. I am not a soymilk lover in baking ssssssoooooo I will probably use whole milk or at least 2% organic.

In the meantime, if you see canned pumpkin, stock up. Believe it or not, there is a world shortage this year. Make sure you have plenty to make it through all the holidays until the supply is back to normal. I was in Costco Saturday and it looks like they have increased the size of their pumpkin pies for the season. Go figure. Yum!

Pumpkin Chip Cupcakes with Brown Sugar Buttercream

Makes 1 dozen cupcakes.

1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soymilk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon each ground cloves, nutmeg, and ginger
1/4 teaspoon salt
1/2 cup mini chocolate chips

2 large egg whites
1/2 cup packed light-brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons

Preheat oven to 350?F. Line muffin pan with cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, soymilk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy. Once combined, fold in the chocolate chips.

Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.

For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.

Great Engagement Slideshow

Obama Takes Part in Wedding Slideshow


(MYFOX NATIONAL) - Many couples show slideshows at their wedding. But the one shown at Ben Popik and Joanna Hutko's affair featured one very special guest.

The couple, who branded their wedding as "totally sweet" on their Web site , clearly have a sense of humor -- they chose to get married at an aquarium in New Jersey and stated that people's kids were welcome to come, but "in the second half of the evening, children will be put into the shark tank for the amusement of the other guests."

The couple asked members of their wedding party to take on various responsibilities and designated groomsman Adam Conover to create a wedding slideshow. But his task came with specific instructions -- "We want our slideshow to be different. You can do whatever you like, and I won’t ever try to approve it," Conover recalled Popik saying .

What resulted was a unique slideshow that featured photos with an unexpected friend -- President Obama.

About Me

Scottsdale, Arizona, United States
Publisher of Arizona's only Bridal Newspaper. Your source for all the wedding news and ideas in the Valley of the Sun; not to mention the best vendors too.


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