How About A Pumpkin Cuppie? :) 10 09 13

From the good folks at RealSimple.com (and they *are* really good folks!) ... another fix for my annual fall Can't-Get-Enough-Pumpkin pursuit! This time, my fix comes in the form of a *really* *really* simple cupcake!

yay!! ♥ for cake mixes!!

And it's true ~ about this time every year, I cannot get enough pumpkin. In decorating ... not so much. But that warm, toasty, spice-ie, comfortable, home-cooking flavor? Oh, man! I love it!

It’s the nutmeg, I think. Or perhaps, it’s the cinnamon! Whatever it is, the cooler weather makes cider and pumpkin and all things Autumn simple taste better!

This recipe is super easy and no one but you, me, and RealSimple.com needs to know! And, if anyone asks me? This recipe only made ~20~ cupcakes. *wink*wink*

Enjoy!

xo Karen

Pumpkin Cupcakes With Cream Cheese Frosting

Makes 24 Cupcakes!

Hands-On Time: 15m Total Time: 40m

Set of 4 Autumn Bistro Luncheon/Dessert Plates

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)

1/2 teaspoon pumpkin pie spice

1 15-ounce can pumpkin puree

2 8-ounce bars cream cheese, at room temperature

2 cups confectioners’ sugar

24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

You can find Real Simple online here!

Mangoes!! mmmMMMMmmmm Mangoes!!

Real Simple has *got* to be one of my most, best, favoritest websites out there. 

The absolutely gorgeous website is like what Martha used to be like before she became über-Martha and over impressed with herself and her minions.

Real Simple: great ideas, recipes, crafts, decorating, gardening, fashion, fun ... It's inclusive, informative, vibrant, fun ...  yeah, it's pretty clear that I really love the site. And it's become a mainstay for getting my day off to a great start ~ like the perfect morning newspaper, tailored just for me ~ with inspiration, ideas, and fun.

And so, the other day, I caught Real Simple's very nice segment on Mangoes ~ I *adore* mangoes!! ~ and that was enough to get me going on the color and the fruit. 

My post here yesterday was about the fresh, clean, yummy color  that is mango.

Today? Mango, the fruit! Enjoy the great how-to video ~ from Real Simple, of course! ~ and I'll let you know how the recipe turns out in the next few days!

Scallops With Sweet Cucumber and Mango Salsa

Serves 4

Hands-On Time: 25mTotal Time: 25m

 

Ingredients

1 cup long-grain white rice (such as jasmine)

2 mangoes, cut into 1/2-inch pieces

2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces

1 tablespoon grated ginger

2 teaspoons fresh lime juice

2 tablespoons extra-virgin olive oil

1/2 cup fresh cilantro, chopped

kosher salt and pepper

1 1/2 pounds large sea scallops

Directions:

Cook the rice according to the package directions. 

Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Rinse the scallops and pat them dry with paper towels.

Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat the remaining oil in a large skillet over medium-high heat.

Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side.

Divide among individual plates and serve atop the rice with the salsa.

By Sara Quessenberry, September 2007