September 28, 2016


We finally have fall temperatures.   This past weekend was still hot.

Cudjoe and I played 18 holes of golf on Sunday, and it was as hot as mid-August.

But Sunday evening a "cold" front came through with a little bit of rain, and fall has arrived.

Now it is time for pumpkins, caramel apples, and all things fall!

I bought these cute little pumpkins at the Reading Terminal Market in Philadelphia on our trip to Gettysburg and then Philadelphia last week.

The only things I bought on our vacation were a bag of these cuties and a cookbook.

If you are a foodie, this market is a great place to spend some time. However, be warned, it is very busy and very crowded.  We were there, however, during the lunch hour; so, there you go.

I made carrot cake cupcakes and frosted them with cream cheese frosting.  Pretty straightforward stuff here.

They are a perfect treat for fall, and while cakes seem to be more popular now than cupcakes, I still love cupcakes best.

This is an old recipe that I have from a cookbook that was a fundraiser from a church I belonged to many years ago in my hometown.

I have made it often, but it has been many years; so I grabbed this tried and true cookbook and made them on Sunday and refrigerated the cupcakes and got around to frosting them yesterday, photographing them and posting today.

This is a recipe for a 9 x 13 cake; however, I made cupcakes instead.

If you would like to make these sweet treats, this is how I made them:

Place cupcake liners in a cupcake tin.
Preheat oven to 350 degrees F.

Carrot Cake

(Slightly adapted.)

2 cups sugar
1 cup oil
4 eggs, room temperature
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups raw shredded carrots 
1/2 cup chopped nuts 

1.  Beat sugar and oil.
2.  Add eggs and cream well.
3.  Sift flour, soda, cinnamon and salt together and add to wet ingredients.
4.  Fold in carrots and nuts.
5.  Bake at 325 degrees F for 18 minutes or until toothpick inserted in cupcake comes out clean.

Immediately dump cupcakes out and let them cool on a rack.

Cream Cheese Frosting:

1/2 stick of butter, room temperature
2 ounces of cream cheese, room temperature
1/2 cup of shortening
5 cups of powdered sugar, sifted
A pinch of salt
1 tablespoon of milk
1 teaspoon of vanilla

1.  Cream butter, cream cheese, and shortening together.
2.  Add powdered sugar 1/2 cup at a time on low speed, adding in milk about halfway through.
3.  Mix in salt and vanilla.

If you feel you need more milk, add it one tablespoon at a time, until desired consistency.

Place a decorating tip in a decorating bag, and pipe on frosting.  Add pumpkin to top.

Serve to family and friends!!


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