Decorating is endless.
Cooking never ends.
Gardens are always changing.
And best of all shopping goes on and on!

Hence the name,
Open Ended!

Thursday, September 23, 2010

i am finally feeling like myself again!
I am 48 years old, so i have had plenty of years to have the flu.
But this time, i can say was officially the worst flu ever!
I still have a dull headache today but at least my
appetite is back!
i have this pet peeve!
I really don't like it when I am at the Doctors office or salon and 
am looking through a magazine and someone has torn out pages!
  And ......
 yet a few weeks ago I did it!
I tore out a recipe!
Never say never!
I found it here.

And get this... I get this magazine in the mail!
Yep, I forgot.
So I destroyed the salons property for nothing!
Oh holy menopausal moment!! 

So after days of not eating much I made these last night.
Now I don't know if it is because
I have had only saltines and sprite 
for the past several days or what but I loved these!

This is who gets credit for these yummy little numbers!
*A couple little notes... 
No, as I told my husband they are not diet food!
They taste best if you taste the pumpkin,
maple and toffee all together.
So don't leave anything out.
 And yes, you can buy pumpkin again!
I made 12 instead of 10 cupcakes and the frosting is enough to 
cover a double batch!

So enjoy my friends!

Pumpkin Cupcakes with Maple Frosting
(via House Beautiful, Oct 2010, by Ina Garten)
Makes 10 cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

~Photo via House Beautiful~

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor (I just used imitation maple since it was all I could find)
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth. (I just used a hand mixer!)

Please write me back and tell me what you think!
I would love to hear if any of you really try the recipes I post about!